All-American Barbecued Chicken

This one came from a food mag. that I read long ago, but just resurfaced to my attention. Here is the quote, "With half the work done the night before, this favorite can be your go to recipe for an impressive meal with minimal effort!" Just another reminder to any new Readers (and,WELCOME) an asterisk* denotes any changes or suggestions I would make..........or use.....................And, make sure to ALWAYS read the recipe all the way through as this one requires overnight marination!
(makes 14 servings)

Chicken:
3&1/2-4&1/2 lb. meaty chicken pieces (I would use thighs* and legs*)
1/2 cup freshly* squeezed* lemon juice
1/4 cup veg. oil
4 cloves garlic, minced
1&1/2 t. kosher* salt

BBQ sauce:
1 cup water
1/3 cup coarsely chopped sweet* onion, small
3 T. Kerrygold* butter
2 T. packed brown sugar
1 T. yellow mustard
1 T. unfiltered* apple cider vinegar
1 cup ketchup
3 T. Worcestershire sauce
2 T. fresh* lemon juice
1/8 t. cayenne pepper (optional)

If desired, remove chicken skin. Divide chicken between 2 resealable plastic bags set in shallow dishes.
For the marinade: in a small bowl combine the 1/2 cup lemon juice, oil, garlic, S&P. Pour marinade over chicken.Seal bags, turn to coat chicken. Marinate in the refrigerator overnight, turning bags occasionally.
Meanwhile, for barbecue sauce, in a large saucepan combine water, onion, butter, brown sugar, mustard, vinegar, and a pinch of black pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 min. Stir in ketchup, Worcestershire sauce, lemon juice, and cayenne pepper, if desired. Return to boiling; reduce heat. Simmer, uncovered, 50-60 min. or until desired consistency. Transfer to a storage container; cover and chill.
For a charcoal grill arrange med.-hot coals around a drip pan. Test for med. heat above pan. Drain chicken, discarding marinade. Place chicken on grill rack over drip pan. Cover; grill 50-60 min. or until chicken is tender and no longer pink (180 degrees F.) Brush chicken with BBQ sauce after 20 min. of grilling, and frequently during the last 10 min. of grilling. For a gas grill, preheat grill. Reduce heat to med. adjust for indirect cooking. Grill as above.
Serve chicken with remaining sauce, plenty of napkins, and a big ole smile!!

"Our lives speak louder than our words."

Love,

Machete Milletti aka Chef Deb