1 frying chicken, cut up, 3 to 3 1/2 lbs.

SAUCE:

3 tbsp. finely chopped onions
1 tbsp. water
3 tbsp. brown sugar
1 tbsp. cornstarch
1 tbsp. orange juice
1 tbsp. red vinegar
1 can (8 oz.) tomato sauce
Dash Tabasco sauce
1 tbsp. dry mustard
1/2 tsp. black pepper
1 tsp. dry sage leaves

TIPS:

This barbecue sauce is also delicious on turkey halves, cornish game hens, pork ribs and short ribs. By turning the chicken pieces frequently during barbecueing they will keep moist and juicy.

GOOD SERVED WITH: Fresh sliced pineapple, tossed green salad, crusty French bread or hot rolls.

PREPARATION:

1. Wash chicken pieces. Pat dry with paper towels. Set aside. Keep at room temperature for at least 1 hour before grilling.

2. In large saucepan, combine the onion, water, brown sugar, cornstarch, orange juice, vinegar, tomato sauce and all spices and remaining ingredients except the sage leaves.

3. Bring to a boil. Simmer sauce, uncovered for about 10 minutes, stirring until it thickens. Add the sage leaves.

4. Prepare coals. When ash is gray, place chicken pieces on rack.

5. Baste with sauce.

6. Grill chicken about 6 inches from hot coals for 35-45 minutes, turning and basting frequently until chicken is tender and juices run clear when pieces are pierced with a fork.