This comes from a guy on the texas bbq forum....OUTSTANDING!!!
BBQ Chicken
2- Tbls Minced Onion
¼ Cup butter
½ Cup ketchup
½ Cup lemon juice
¼ Tsp paprika
½ Tsp salt
¼ Tsp black pepper
¼ Tsp Red Pepper
2 Tbls Brown Sugar
2 Tbls Lea & Perrin’s
Sauté onions in butter, add remaining ingredients and simmer for 15 minutes.
This scales up well. I use no smoke when doing this chicken, just charcoal. The drippings from the chicken hitting the hot coals supplies all the smoke and flavor you’ll need. Build a fire to one side of a standard grill. Lightly salt and pepper the chicken and place over the hot coals turning frequently so as not to scorch the chicken. Once you have seared the chicken move to other side of the grill away from the coals and continue to cook. About 10-15 minutes before the chicken is done baste with bbq sauce. I generally do one side at a time letting the sauce thicken before flipping. I also baste at least twice. Do not put chicken directly over the coals after basting because it will scorch real fast.
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Three-fourths of the Earth's surface is water, and one-fourth is land. It is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.
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