Makes 4 to 6 servings
2 tb Vegetable oil
1 md Onion,finely chopped
1 tb Worcestershire sauce
1 c Unsweetened applesauce
1 c Ketchup
1 Chicken (3 1/2 to 4 pounds),-cut in 8 pieces
Freshly ground black pepper-to taste
1/4 c Cider vinegar
2 tb Light brown sugar,firmly-packed
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.
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.