Ingredients:

2 tbsp olive oil
1 yellow onion, chopped
2 15-oz cans tomato sauce
1 cup red wine vinegar
1 tsp prepared mustard
1/2 cup molasses
1/4 cup worcestershire sauce
1/3 cup brown sugar
1 tsp cayenne  pepper
2 chickens, split in half

Directions:

Heat oil in skillet over medium heat. Add onion and saute until tender ( about 10 minutes ). Mix in tomato sauce, vinegar,mustard, molasses, worcestershire sauce, brown sugar, and cayenne. Heat to boiling over high heat, stirring frequently. Reduce heat and simmer, uncovered, 30 to 45 minutes or until sauce thickens slightly.

Reserve 1 1/2 cups of the mixture to serve as sauce. Place chicken on grill over medium heat. Cook 25 to 30 minutes. Turn and baste generously with sauce. Cook 25 minutes longer, turning pieces often and basting frequently. To test for doneness, pierce chicken with a fork. The juices will run clear when the chicken is fully cooked. Serve with reserved sauce.