Grilled Taco Chicken

1 frying chicken, cut up
1 small onion, minced
1 (8 ounce) can Spanish-style tomato sauce
1 (4 ounce) can taco sauce
1/4 cup molasses
2 tablespoons vinegar
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon oregano leaves
1/8 teaspoon pepper
1/2 cup grated Monterey jack cheese (optional)

Sauce: In a small saucepan mix together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano and pepper; bring mixture to a boil. Remove from heat and cool 2 minutes.

Lay out chicken parts in baking dish and bake in 350 degree F oven for 40 minutes. Cool them a bit and pour sauce over the chicken. Cover and marinate in refrigerator for at least an hour or, better, overnight.

When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8 inches from heat. Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling.

When chicken is done, place on platter, top with remaining sauce and sprinkle with cheese if you like.