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Barbecued Chicken

My family truly loves this recipe. We don't fry foods much anymore and prefer to barbecue, so I adapted my mother's recipe for barbecue sauce to suit our tastes. Every summer, we have a neighborhood cookout. I take this chicken and watch it disappear! —Linda Scott, Hahira, Georgia

8 ServingsPrep: 10 min. Grill: 40 min.

Ingredients

2 broiler/fryer chickens (3 to 4 pounds each), cut up
SPICE RUB:
2 tablespoons onion powder
4 teaspoons salt or salt substitute
1 tablespoon paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons pepper
1/4 teaspoon ground turmeric
Pinch cayenne pepper
SAUCE:
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons dried minced onion
2 tablespoons thawed orange juice concentrate
1/2 teaspoon liquid smoke, optional

Directions

Pat chickens dry. In a small bowl, mix spice rub ingredients; reserve
1 tablespoon spice rub for sauce. Rub remaining spice rub on all
sides of chicken.
Grill chicken, uncovered, over medium heat 20 minutes, skin side
down. Meanwhile, combine all sauce ingredients; stir in reserved
spice rub. Turn chicken; grill 20-30 minutes longer or until juices
run clear, basting frequently with sauce. Yield: 8 servings.

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Barbecued Chicken (continued)

Nutrition Facts: 7 ounces cooked chicken (calculated without Liquid Smoke) equals 471 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 2,062 mg sodium, 26 g carbohydrate, 1 g fiber, 42 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.