BBQ CHICKEN

By CarolM-2

Ingredients

• BBQ CHICKEN
• 1/2 C. WATER
• 1/2 C. TOMATO PASTE
• 1/4 C. MAPLE SYRUP 1/4 C. MOLASSES
• 1 C. KETCHUP
• 4 TBSP. WORCESTERSHIRE SAUCE
• 2 TBSP LEMON JUICE
• 2 TBSP DIJON MUSTARD
• 2 LB. CHICKEN (DRUMSTICKS, THIGHS AND WINGS)
• FRESH OREGANO SPRIGS

Preparation

Step 1

1. COMBINE ALL ING. EXCEPT CHICKEN AND OREGANO IN A SAUCEPAN. SEASON WITH S&P. BRING TO A BOIL. SIMMER 10 MINUTES, STIRRING OCCASIONALLY. SET ASIDE TO COOL.
2. GRILL CHICKEN, COVERED ON LOW, 10 MINUTES, TURNING ONCE. BRUSH WITH SAUCE.
3. CONTINUE COOKING, BRUSHING OCCASIONALLY WITH SAUCE, ABOUT 20 MINUTES MORE. TURN HEAT TO MEDIUM IN LAST FEW MINUES OF COOKING TO BROWN MEAT. CHICKEN IS DONE WHEN IT REACHES ON INTERNAL TEMP OF 165 DEGREES.
4. GARNISH WITH ORGANO SPRIGS.

PER SERVING: 250 CAL. 28G CARBS, 16G PROTEIN, 9G FAT, 55MG. CHOL, 740 MG SODIUM, 1G FIBER.