2.00 tb Vegetable oil 1.00 md Onion, finely chopped (about -3/4 cup) 1.00 c Unsweetened applesauce 1.00 c Ketchup 0.25 c Cider vinegar 2.00 tb Light brown sugar, firmly -packed 1.00 tb Worcestershire sauce Freshly ground black pepper, -to taste 1.00 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 ]
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