Place chicken in a plastic zip top bag. Set in a shallow dish. For marinade,
stir together 3 tablespoons lemon juice, cooking oil, salt 1 /2 teaspoon black pepper,
and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for up to
24 hours, turning often.
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar and 1 /2
teaspoon pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 20 minutes.
Stir in ketchup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
Return to boiling; reduce heat. Simmer, uncovered for 50 to 60 minutes or until
reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade.
In a grill with a cover, arrange preheated coals around a drip pan. Test for
medium heat above the pan. Place chicken, bone side down, on grill rack over drip
pan. Cover and grill for 50 to 60 minutes or until chicken is done. Brushing often
with barbecue sauce the last 10 minutes of grilling.
To serve, pass around additional barbecue sauce with chicken.
Makes 4 servings.
Source: I Want that Recipe! by Graves Memorial Library Fund