All-American BBQ Chicken   2 tablespoons olive oil  1 large onion, chopped  2 cans (15 ounces each) tomato sauce  1 cup red wine vinegar  1/2 cup light molasses  1/4 cup Worcestershire  1/3 cup packed brown sugar  3/4 teaspoon ground red pepper (cayenne)  2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like  1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks. 2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce.

Grilled Chicken 1 whole chicken 1 bottle of Italian dressing or BBQ sauce Cut chicken up and place into bowl, if you are using the dressing. Pour dressing over chicken and place in the refrigerator for at least 4 hours. If you are going to BBQ omit the marinating process. Place the chicken on the grill skin side down to start with after the grill is hot. Make sure the grill is covered and allow to cook for a while before turning. Turning, on a grill is a matter of individualism; some are good enough to do it only once, I'm not. Leave the lid closed 'til you aren't comfortable, then open it and turn the food. Keep flames down and continue to cook until done, If you are using the BBQ Sauce, brush it on the meat in the last 10 - 15 minutes of cooking. Grilling is not an exact science so a few minutes either way won't matter. Just make sure the chicken is done by checking to see that the juices run clear near the inner thigh bone. Serves 4

Honey Barbecued Chicken BASTING SAUCE: 6 tb Honey, 8 tb if necessary 3 tb Tarragon or white wine Vinegar 1 t  Curry powder 1 t  Dried tarragon 2    Chickens, each 3 lbs Salt and pepper In bowl, combine honey, vinegar, curry powder and tarragon. Remove grids from barbecue. Place one or two shallow drip pans - filled with water or stock (you can also add a splash of white wine on the lava   rocks. Preheat barbecue to high setting. Arrange chickens on spit, making sure they are evenly balanced. Brush with honey basting sauce and install rotisserie on barbecue with drip pans directly underneath. Barbecue at high setting for 10 minutes. Reduce heat to medium and roast chickens, with lid down, for about 1 1/2 to 2 hours,   basting every 30 minutes with sauce, until thermometer inserted in  thickest part of thigh registers 185'F. Remove from barbecue, season with salt and pepper, and tent with foil. Let stand 10 minutes before carving. Serves six to eight. INDIRECT COOKING METHOD FOR GAS BARBECUES WITH TWO BURNERS: Place a shallow metal or foil pan (not necessary to add water) under one side of grill to catch drippings. Preheat both sides of barbecue on high setting. Tie wings and legs of chicken with string; brush lightly with oil. Place chicken breast-side down on hot grill and cook for two minutes. Turn chichen on its side and grill for two minutes. (A long-handled spoon inserted in cavity makes it easy to turn). Turn on back and grill for two   minutes; continue to grill chicken on other side for two minutes until browned all over. Place chicken, breast-side up, on the side of   barbecue with drip pan underneath; turn off burner on that side. Brush liberally with sauce and roast chicken with lid down for about 90 minutes, brushing occasionally with sauce, until chicken is done. (Indirect heat from other side of barbecue will cook the chicken). This method also works well with beef, pork, or lamb roasts. IF YOU   HAVE A CHARCOAL BARBECUE WITH A LID: Move the hot coals to the sides of barbecue and place a drip pan in centre. Place chichen or roast on   grill with drip pan dirctly underneath. Cook with lid down and use a meat thermometer to gauge when foods are cooked.