2 broiling chickens cut in half, lengthwise

BARBECUE SAUCE:

3 tbsp. vegetable oil
2 yellow onions, finely chopped
1 clove garlic, put through garlic press
4 tbsp. tomato paste
1/4 c. cider vinegar
1 tbsp. thyme
1/4 c. honey
1/2 c. beef broth
1/4 c. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. Tabasco sauce
Salt and pepper to taste

In a heavy saucepan, heat the vegetable oil. Add the onions and garlic and saute for five minutes, stirring constantly. Then add the rest of the ingredients. Combine well and simmer on low heat uncovered for 15 minutes. Makes two cups.

Put the chickens into a roasting pan and pour the sauce over them, marinate for about one hour or more.

Before grilling or broiling the chicken, remove most of the sauce. Then season the chicken with salt and pepper. Cook the chicken for about 20 minutes on each side brushing it with the sauce the last five minutes.

P.S. (Make sure to refrigerate the chicken if you marinate it for more than one hour.)