2 med. onions, sliced
1 green pepper, cut in thin strips
1 garlic clove, minced
2/3 c. catsup
2 tbsp. brown sugar
2 tsp. Worcestershire sauce
1 tsp. chili powder
8 med. chicken thighs (about 2 lbs.)

1. Prepare barbeque sauce: In 2 quart bowl, cook onions, green pepper, garlic, catsup, brown sugar, Worcestershire sauce, chili powder, and salt, covered, on High 8 to 10 minutes, until vegetables are tender, stirring twice. Set aside, covered.

2. In 12x8 inch baking dish, arrange chicken thighs in single layer. Cook, covered, on High 10 minutes; arranging once. Discard drippings, spoon sauce over chicken, cook uncovered 6 to 8 minutes until chicken is fork tender.