4 chicken breasts, in halves or 8 chicken thighs
Salt and pepper
2 c. barbecue sauce
1/2 c. chopped onion
2 tbsp. butter
1 canned green chili pepper
1 c. tomato-vegetable juice
1 (15 1/2 oz.) can chili con carne
1 1/2 tsp. chili powder
1 tsp. beau monde seasoning
1 tsp. monosodium glutamate
1 tsp. chocolate or cocoa, optional
1/2 lb. shredded Monterey Jack cheese

Wash chicken; pat dry with paper towels. Sprinkle with salt and pepper; cover with barbecue sauce and refrigerate for 1 hour.

Place chicken pieces on foil on grill about 6 inches above coals. Let brown about 15 minutes per side, turning only once and basting occasionally.

Saute chopped onion in butter until transparent. Wash and seed chili pepper; cut into long strips and add to onion. Let simmer a few minutes. Add vegetable juice, chili con carne, chili powder, beau monde, monosodium glutamate and chocolate. Simmer over low heat for a few more minutes. Add additional vegetable juice if sauce seems too thick.

Place browned chicken in a 12 x 6 inch boat made of double thickness foil. Spoon chili mixture over chicken and top with shredded cheese. Pull foil up to cover chicken loosely, but not touching the cheese. Place on grill for 30 to 40 minutes. Makes 4 servings.