2 tbs butter
¼ cup onion diced
2 cloves garlic diced
1 tbs chili
¼ cup brown sugar
¼ cup apple vinegar
¼ cup Worcestershire sauce
2 cups Water
1 chicken cut into eight pieces
In a saucepan under low heat melt the butter, then add the onions and cooked until soft and translucent. Add the garlic, cook for one minute, then chili powder, brown sugar, Worcester sauce, ketchup and mix until combined. Add the water, bring to a simmer and cook for half an hour.
Spray the grill with oil, set the two end burners to high, the middle burner to low and place the chicken skin side down on the middle burner. After 10 minutes turn the chicken over cook for another 10 minutes. Brush to chicken with the barbeque sauce, turn over and cook for another 10 minutes. Check the chicken for doneness with an instant thermometer (160 degrees for breast, 180 for the dark meat)
Remove the balance of the chicken from the grill and baste with the sauce and serve.