The sauce:

1 c. ketchup
2/3 c. vegetable oil
1 c. cider vinegar
4 tbsp. Worcestershire sauce
1 c. brown sugar
1 tbsp. mustard, preferably Dijon
2 tsp. ground ginger
1/4 tsp. garlic powder
Juice of 1 lemon
3 tbsp. butter
Salt and freshly ground pepper to taste

The chicken:

3 (3 lb.) chickens, butterflied or cut into pieces

Combine the ingredients for the barbecue sauce in a saucepan and bring to a boil, stirring.

Place the chickens in a large baking dish and pour the sauce over them. Bake at 450 degrees for 10 minutes, then at 250 degrees for 2 to 2 1/2 hours. (Or use the sauce to baste the chickens as they cook over a charcoal fire for about an hour, or until done. Cooking time on a charcoal grill can vary greatly, depending on the fire.)

Yield: Each chicken serves 3-4 people.