American BBQ Chicken

1/2 cup chicken broth

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon dry mustard

1/4 teaspoon celery seeds

1/4 teaspoon cayenne pepper

1 bay leaf, broken in half

1 cup bottled chili sauce

1 cup beer or ginger ale

2 tablespoons molasses

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

8 chicken breast halves, skinless (2 lbs.)

2 teaspoons oil

In medium saucepan, bring the broth, onion and garlic to a simmer. Cover the pan and simmer over medium low heat until the onion and garlic are softened, about 5 minutes. Stir in the mustard, celery seeds, cayenne and bay leaf. Then add the chili sauce, beer, molasses, vinegar and Worcestershire. Simmer over medium low heat uncovered, until slightly thickened (about 30 minutes). Discard the bay leaf. Season to taste with salt and pepper.

Prepare a medium hot barbecue fire. Lightly oil the grill rack with cooking spray. Rub the chicken with the 2 tsp. of oil and then season lightly with salt and pepper.

Grill the chicken, meat side down, for 3 minutes. Turn with a spatula and grill 3 minutes more. Brush the chicken with the sauce; grill, brushing and turning 2-3 times more, until the chicken is white throughout, about 14-20 minutes. The chicken should cook for 20-25 minutes total.

Boil any remaining sauce for 3 minutes, then serve alongside the chicken.

Serves 8.