borrowed from "thechef"


2 tablespoons Olive oil
1 large Onion -- chopped
2 cans Tomato sauce (15 oz ea)
1 cup Red wine vinegar
1/2 cup Light molasses
1/4 cup Worcestershire
1/3 cup Brown sugar -- packed
1/4 teaspoon Ground red pepper(cayenne)
4 to 6 boneless skinless chicken breasts (depending on size)


In 10-inch skillet, heat olive oil over medium heat.
Add onion and cut 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 you don't use the remaining sauce right away,cover and refrigerate to use within 2 weeks.

Set aside 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 juice run clear when chicken is pierced with tip of knife.Serve with left over sauce.



"bam this you freak" I cook with roid rage "BAM"