Grilled Mouth Watering Barbecued Chicken

Turn any meal into a picnic with this quick-prep, lip-smackin’ chicken.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  teaspoon salt
• 1  teaspoon paprika
• 1⁄4 teaspoon pepper
• 3 -3 1⁄2 lbs  cut-up broiler-fryer chickens

• Barbecue Sauce

• 1  cup ketchup or 1 (8 ounce) can tomato sauce
• 1⁄2 cup hot water
• 1⁄3 cup lemon juice
• 1  teaspoon salt
• 1  teaspoon sugar
• 2  teaspoons paprika
• 1⁄2 teaspoon pepper
• 1  tablespoon Worcestershire sauce
• 1  medium onion, finely chopped (1/2 cup)

Directions

1. BARBECUE SAUCE:.
2. Heat all barbecue sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.
3. BARBECUED CHICKEN:.
4. Brush grill rack with vegetable oil. Heat grill to medium heat.
5. Mix salt, paprika and pepper. Sprinkle both sides of chicken with salt mixture.
6. Place chicken skin side up on grill rack. Cover and grill 4 to 6 inches from heat 15 minutes; turn chicken. Brush with Barbecue Sauce. Cover and grill 20 to 25 minutes longer, turning and brushing with Barbecue Sauce, until juice of chicken is no longer pink when centers of thickest pieces are cut.
7. TO BAKE: Heat oven to 425°F Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal© all-purpose flour. Sprinkle both sides of chicken with flour mixture. Melt 1/4 cup butter or margarine in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish. Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375°F Spoon hot Barbecue Sauce over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.