Barbecue Chicken

Sprinkle the chicken pieces all over with salt and pepper. Grill the chicken, skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes. Editor's Tip: Remove the chicken from the fridge about 30 minutes before seasoning it. That gives you time to heat the grill. Depending on the type of grill you have, it might take 5 to 20 minutes to preheat fully, so plan on that time before you add the chicken.

While the chicken cooks, make the sauce. Heat the oil in a small saucepan over medium heat. Add the onions and saute them until they're tender. Stir in the ketchup, lemon juice, brown sugar, mustard, ground mustard, garlic powder, pepper, salt and hot pepper sauce. Bring the mixture to a boil then reduce the heat. Simmer the sauce, uncovered, for 10 minutes. Editor's Tip: If you like extra or less heat in your barbecue sauce, simply modify the amounts of pepper and pepper sauce to your liking. You can even leave them out altogether if your crowd is heat-averse.

Turn the chicken on the grill, and brush the pieces with the barbecue sauce. Grill the chicken for 15 to 25 minutes longer, brushing frequently with the sauce, until a thermometer reads 165°F when inserted in the breast and 170° to 175° in the thigh. Editor's Tip: Use a meat thermometer to check the temperature of the chicken. After removing it from the grill, let the cooked chicken rest for 5 to 10 minutes before serving. This will let the juices redistribute into the meat, giving it a juicier bite.