1 1/2 c. oil
1/2 c. butter, melted
1/2 c. lemon juice
2 tbsp. prepared mustard
4 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
1/2 tsp. pepper
4 tsp. onion, grated
4 garlic cloves, cut in half
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 c. ketchup

Shake ingredients in jar thoroughly. Let stand for several hours or overnight. Parboil chickens. Let cool and then coat with sauce. Marinate several hours. Cook over charcoals, adding more sauce. This sauce is sufficient for 3 or 4 chickens.