Texas-Style Barbecued Chicken

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Cut lengthwise strips of assorted sweet peppers and grill to perfection alongside the chicken.

1  tablespoon margarine or butter
1   medium onion, finely chopped (1/2 cup)
2  cloves garlic, minced
1  teaspoon chili powder
1/4  teaspoon ground sage
1/2  cup catsup
2  tablespoons water
2  tablespoons vinegar
1  tablespoon sugar
1  tablespoon lemon juice
1  tablespoon Worcestershire sauce
1/2  teaspoon salt
1/2  teaspoon bottled hot pepper sauce
1/4  teaspoon cracked black pepper
6   chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)

For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage. Cook and stir until onion is tender. Stir in catsup, water, vinegar, sugar, lemon juice, Worcestershire sauce, salt, bottled hot pepper sauce, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally. 

Meanwhile, grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 10 minutes of grilling or broiling. Heat remaining sauce until bubbly; pass with chicken. Makes 6 servings. 

Make-Ahead Tip: Prepare sauce up to 48 hours ahead. Cover and refrigerate.

Source:  Better Homes & Gardens
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