Make your own sauce saves money and tastes better.  You can make it ahead so you are doing less the day of the BBQ.  Baking chicken first in the oven speeds up the grilling time.

10 pounds bone-in chicken pieces
1 tablespoon olive oil
1 jumbo onion (12 ounces), chopped
1 tablespoon grated, peeled fresh ginger
3 garlic cloves, crushed with garlic press
¼ cup chili powder
1 can (28 ounces) whole tomatoes in puree
½ cup cider vinegar
¼ cup packed dark brown sugar
¼ cup light (mild) molasses
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt

 

1.    Preheat oven to 425°F. Place chicken pieces in large roasting pan (17” X 11½”). Cover tightly with foil. Bake 1 hour or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken to large platter; cover and refrigerate (up to a day) until ready to grill.

2.    Meanwhile, in 5- to 6-quart pot, heat oil over medium heat until hot. (Do not use smaller pan; sauce bubbles up and splatters during cooking -- the deeper the pan, the better). Add onion and ginger, and cook 10 minutes or until onion is tender and golden, stirring occasionally. Add garlic and chili powder, and cook 1 minute longer, stirring.

3.    Remove pot from heat; stir in tomatoes with their puree and remaining ingredients.

4.    Spoon about ⅓ of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to pot; heat to boiling over high heat. Reduce heat to medium and cook partially covered, 10 minutes, stirring occasionally.

5.    Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer. Makes about 4½ cups.

6.    When ready to grill, place chicken on grill over medium heat and cook 10 minutes, turning over once. Brush barbecue sauce over chicken and cook 10 minutes longer, turning chicken pieces and brushing with barbecue sauce until sauce is hot and bubbly and chicken is heated through.