In skillet or saucepan over medium heat, warm the olive oil. Add the onion and saute until tender, about 5 or 6 minutes.

Stir in tomato sauce, vinegar, molasses, Worcestershire Sauce, brown sugar, and ground red pepper, and heat to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for about 45 minutes, or until sauce thickens slightly.

Reserve about 1 1/2 cups of the Bbq sauce to serve with the grilled chicken.

Place chicken quarters on a grill that has been prepared for medium heat. Grill for about 20 to 25 minutes, turning the chicken at least once. Generously brush the chicken with some of the Bbq sauce and cook another 20 minutes longer, turning pieces often and brushing with sauce frequently, until juices run clear when the chicken is pierced with tip of a knife. Serve warm with the reserved sauce.

Kitchen Staff Tips: You may prepare the Bbq sauce up to two weeks in advance of using if you let it cool from the saucepan, cover, and refrigerate. You can also reduce your grilling time by parboiling the chicken prior to grilling. However, some cooking enthusiasts believe that this makes the chicken tough and more likely to dry out on the grill. We also recommend you grill with the skin on, in order to hang onto the Bbq sauce and keep the tender chicken meat from drying.

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