BBQ Sauce:
    • 3   tablespoons 
    • 1   
      large onion, finely chopped
    • 1   
      small sweet green pepper, cored, seeded and finely chopped
    • 4   
      cloves garlic, finely chopped
    • 1   can 
      (14.5 ounces) diced tomatoes, undrained
    • 1 1/2  cups 
    • 1   cup 
    • 1/4  cup 
      red-wine vinegar
    • 1/4  cup 
      packed dark-brown sugar
    • 2   tablespoons 
      spicy brown mustard
    • 1   tablespoon 
    • 1   teaspoon 
      ground cumin
    • 1   teaspoon 
      liquid hot-pepper sauce
    • 1/2  teaspoon 
    • 1/4  teaspoon 
      ground black pepper
    • 2   
      chickens (3-1/2 to 4 pounds each), quartered
    BBQ Sauce:

    In large saucepan, heat the butter over medium-high heat until melted and bubbly. Add the onion, sweet green pepper and garlic; saute for 5 minutes or until the vegetables are softened.
    To the saucepan, add the tomatoes, ketchup, water, red-wine vinegar, dark-brown sugar, mustard, paprika, cumin, hot-pepper sauce, salt and black pepper; stir to mix well. Bring to a simmer over medium-high heat. Cover; lower the heat to medium-low. Simmer, adjusting the heat as needed to maintain a simmer, stirring occasionally, for 30 minutes.
    Uncover saucepan; cook, stirring occasionally, over medium-low heat for 30 minutes. Remove from heat until ready to use. Sauce may be prepared ahead and refrigerated, tightly covered, for up to 3 days.
    Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-high. Lightly brush grill grid with vegetable oil. (Or cook chicken using oven method, below.)

    Reserve half the BBQ sauce (about 2-1/4 cups) for serving on the side and use the other half for cooking chicken.
    Grill the chicken, uncovered, for 5 minutes on each side. Spoon the BBQ sauce generously over the chicken. Cover the grill; grill the chicken for 10 minutes. Spoon on more sauce; turn the chicken over and continue to grill, covered, turning the chicken pieces over every 5 to 10 minutes, spooning on more sauce each time, until the internal temperature registers 170 degrees F on an instant-read meat thermometer inserted in the thickest parts without touching any bone. The total cooking time will be about 60 to 70 minutes; do not spoon any sauce over the chicken quarters during the last 10 minutes of grilling.
    Serve chicken with reserved BBQ sauce.
    Nutrition information
    Per Serving: cal. (kcal) 597, Fat, total (g) 31, chol. (mg) 220, sat. fat (g) 10, carb. (g) 26, fiber (g) 2, pro. (g) 54, sodium (mg) 979, Percent Daily Values are based on a 2,000 calorie diet
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