3 lb. frying chicken pieces
2 cans (6 oz. each) 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 tsp. salt
1/8 tsp. liquid smoke

Wash chicken and pat dry. Set aside. In 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. Baste with barbecue sauce. Continue to turn and baste every 5 minutes for 25 minutes longer. Serve with additional sauce if desired. Serves 4. Easy and tasty.