|2 tablespoons||Vegetable oil|
|1 medium||Onion, finely chopped (about 3/4 cup)|
|1 cup||Unsweetened applesauce|
|¼ cup||Cider vinegar|
|2 tablespoons||Light brown sugar, firmly packed|
|1 tablespoon||Worcestershire sauce|
|Freshly ground black pepper, to taste|
|1||Chicken (3 1/2 to 4 pounds), cut in 8 pieces|
Fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above coals (see note).
Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs.
NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.
Makes 4 to 6 servings.
[ REDBOOK; July 1990 ]