Our family’s approach is to barbecue chicken by dipping rinsed, raw pieces in “Poppy’s Barbecue Sauce,” then cook pieces over charcoal on an outdoor grill. Over the years we have raised two sons who do not like the “blackened” flecks on the skin of chicken pieces cooked over a traditional barbecue grill. Poppy has a clever solution to this dilemma. His method: brush chicken quarters liberally with the sauce, then bake in a 350° F. oven, or broil, as you would any other chicken pieces. Whichever method you choose, the following is a great barbecue sauce and a simple one — 

Poppy’s Barbecue Sauce for Chicken

¼ pound butter, melted
5 ounces Worcestershire sauce
4 ounces lemon juice (=juice of l lemon)
Garlic cloves, grated, amount to taste

In a small frying pan, melt butter, add Worcestershire sauce lemon juice and minced garlic. Heat thoroughly and coat pieces. Baste again during grilling.

For more suggestions on how to enjoy non-blackened, or leftover, bbq’d chicken parts,double-click here for oven versions of our family favorite.

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