Barbecued Chicken 

Total time: 60 minutes
  As it is assumed people want to do most things for themselves here, we have to buy the whole chicken and cut it up - otherwise we might not get the feet... Get a cut-up chicken or packages of your preferred pieces, freezing what you don't use for another day.

 Ingredients:

• 1 cut up chicken - or your favorite chicken parts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp paprika
• 1 cup (or more) Barbecue sauce:
• 1/2 cup ketchup
• 3/4 cup tomato sauce (1 small can - you don't have to be too precise)
• 2 tbs cider vinegar
• 2 tbs molasses
• 1 tbs Worcestershire sauce
• 2 tsp dry mustard
• 2 tsp dried oregano
• 1 tsp garlic powder

 Instructions:

• Wash chicken and pat dry with paper towels. 
• Sprinkle with salt, pepper and paprika. 
• Put on barbecue grill on indirect heat and close cover. 
• Check periodically - if any pieces flare up just move around a bit.  An instant-read or remote read meat thermometer is a great help. 
• After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn).  I always put 2/3's of the sauce in a separate small bowl to be used for dipping at the table before mon mari starts the basting. 
• Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife.  Try not to cook it too long or it will be dry - and remember that the breast will be done before the thigh.  It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat. 
• Remove and serve with sauce on the side. 
• Oven method: Put chicken skin side down on baking sheet with sides or in 9X13 pan. 
• Sprinkle with salt, pepper and paprika and put in a 400F (200C) oven. 
• After 30 minutes turn chicken and baste with barbecue sauce. 
• Continue to bake 15 minutes longer or until done, basting once more with barbecue sauce. 
• Remove and serve with a bit of sauce on the side. 
• Barbecue Sauce:
• Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
• Simmer 10 - 15 minutes, remove from heat and use when needed. 
• Sauce will keep for a week in the refrigerator.