3 lb. chicken pieces
3 (6 oz.) cans tomato paste
2 c. water
1 sm. onion, minced
1/3 c. molasses
3 tbsp. brown sugar, packed
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 1/2 tsp. dry mustard
1/8 tsp. salt
1/8 tsp. liquid smoke

Wash the chicken and pat dry with paper towels. Set aside. In a large saucepan combine remaining ingredients. Bring to a boil. Simmer, uncovered for 10 minutes. Meanwhile prepare coals. When coals are ash gray, grill chicken 6 inches from hot coals for 20 minutes, turning frequently (or use a gas grill). Baste with barbecue sauce. Continue to turn and baste very 5 minutes for 25 minutes longer. Serve with additional sauce, if desired. Serves 4.