Place chicken in a plastic bag set in a shallow dish.
For marinade, stir together 3 tbsp lemon juice, cooking oil, salt, ½
tspn black pepper, and garlicup
Pour over chicken. Close bag. Marinate in the refrigerator for up to 24
hours, turning often.
For sauce : In a saucepan, combine water, onion, sugar, butter, mustard,
vinegar, and ½ tspn pepper.
Bring to boiling, reduce heatbsp Simmer, uncovered for 20 minutes.
Stir in catsup, Worcestershire sauce, lemon juice, and red pepper.
Return to boiling, reduce heatbsp Simmer, uncovered for 50 to 60 minutes or
until reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade.
In a grill with a cover, arrange preheated coals around a drip pan. Test
for medium heat above the pan.
Place chicken, bone side down, on grill rack over drip pan.
Cover and grill for 50 to 60 minutes or until chicken is done (170°
for breast meat and 180° for thighs and legs), brushing often with barbecue
sauce the last 10 minutes of grilling.
To serve, pass additional barbecue sauce with chicken.
