Barbara Bush's Barbecued Chicken

The former First Lady shared this recipe with "Hometown Cooking Magazine", and now I'm pleased to share it with you!

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 2 1⁄2-3  lbs broiler-fryer chickens, 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 onion
• 1⁄2-3⁄4 cup sugar
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄3 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

Directions

1. Place chicken in a plastic bag set in a shallow dish.
2. For marinade, stir together 3 tablespoons lemon juice, cooking oil, salt, 1/2 teaspoon black pepper, and garlic.
3. Pour over chicken.
4. Close bag.
5. Marinate in the refrigerator for up to 24 hours, turning often.
6. In a saucepan, combine water, onion, sugar, butter, mustard, vinegar, and 1/2 teaspoon pepper.
7. Bring to boiling, reduce heat.
8. simmer, uncovered for 20 minutes.
9. Stir in catsup, Worcestershire, 6 to 8 tablespoons lemon juice, and red pepper.
10. Return to boiling, reduce heat.
11. Simmer, uncovered for 50 to 60 minutes or until reduced to about 4 cups.
12. Meanwhile, drain, chicken, disacrding marinade.
13. In a grill with a cover, arrange preheated coals around a drip pan.
14. Test for medium heat above the pan.
15. Place chicken, bone side down, on grill rack over drip pan.
16. cover and grill for 50 to 60 minutes or until chicken is done (170 degrees for breast meat and 180 degrees for thighs and legs), brushing often with barbecue sauce the last 10 minutes of grilling.
17. To serve, pass additional barbecue sauce with chicken.