Barbara Bush¿¿¿s Barbecued Chicken

1. Place chicken in a plastic 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.

2. 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 catsup, 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.

3. 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 (170 degree F for breast meat and 180 degree F for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.

4. To serve, pass additional barbecue sauce with chicken. Makes 4 servings.

Test Kitchen Tip: Cover and chill remaining sauce in the refrigerator for up to 1 week.