The former First Lady shared this recipe with “Hometown Cooking Magazine”
2-1/2 – 3 lb broiler-fryer chicken, quartered
3 tablespoons lemon juice
1 tablespoon cooking oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 clove garlic, minced
2-1/2 cups water
1 cup coarsely chopped onions
1/2 – 3/4 cup sugar
1/2 cup butter or margarine
1/4 cup prepared yellow mustard
1/4 cup cider vinegar
1/2 teaspoon fresh ground black pepper
2-1/2 cups catsup
1/2 cup Worcestershire sauce
6 – 8 tablespoons lemon juice
1/2 teaspoon ground red pepper
Place chicken in a plastic bag set in a shallow dish.
For marinade:
Stir together 3 tablespoon lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic
Pour over chicken. Close bag. Marinate in the refrigerator for up to 24 hours, turning often.
For sauce :
In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
Bring to boiling, reduce heat. Simmer, uncovered for 20 minutes.
Stir in catsup, Worcestershire sauce, lemon juice, and red pepper.
Return to boiling, reduce heat. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
Meanwhile, drain chicken, discarding marinade.
In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan.
Place chicken, bone side down, on grill rack over drip pan.
Cover and grill for 50 to 60 minutes or until chicken is done (170° for breast meat and 180° for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
To serve, pass additional barbecue sauce with chicken.