¼ c. canola oil
2 medium onion, dices
4 garlic cloves, minced
2 c. peeled, seeded and dices tomatoes
½ c. ketchup
½ c. brown sugar
¼ c. light corn syrup
2 T. worcestershire sauce
¼ c. molasses
½ c. vinegar
¼ c. dijon mustard
½ t. red pepper flakes
1 T. paprika
salt and pepper
1 chicken, about 3 ½ pounds, cut into 8 serving
pieces
In a large saucepan over medium heat, warn the
canola oil. Add the onions and garlic
and saute, stirring occasionally until the onions are caramelized and very
tender, 12-15 minutes. Add the
tomatoes, ketchup, brown sugar, corn syrup, worcestershire sauce, molasses,
vinegar, mustard, red pepper flakes and paprika. Stir to mix, bring to a simmer, then reduce the heat to
medium-low. Cook, stirring
occasionally, until the sauce is thickened, 45 minutes to an hour. Season with salt and black pepper. Meanwhile, prepare a medium-hot fire in a
grill. Season the chicken with salt and
pepper. Arrange the chicken on the
frill and cook, turning frequently with tongs to prevent scorching, until
lightly golden, 15-20 minutes. Begin
basting the chicken with the sauce and continue cooking, turning often and
basting with more sauce, until the chicken is crisp, tender and glazed with
sauce, 10-15 minutes more. Serve
immediately and pass the extra sauce.