Ingredients

1 small onion, minced
2 cans (8 ounces each) tomato sauce
2 C. water
1/4 C. vinegar
1/4 C. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. ground cloves
4 chicken thighs, skinned
4 chicken legs, skinned

Cooking Instructions

Combine all ingredients, except the chicken, in a saucepan. Bring to a full boil. Reduce heat and simmer for 20 minutes. Marinate the chicken pieces in 1 cup of the barbecue sauce for at least 2 hours in the refrigerator, turning occasionally. Cook over an outdoor grill until chicken is no longer pink inside. Cooking time will depend on the distance the meat is from the flame.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)