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8 Kentucky Proud chicken breasts or 8 Kentucky Proud chicken leg quarters

2 1/2 cups water

2 tablespoons butter

2 tablespoons Worcestershire

1 tablespoon sugar

2 1/2 teaspoons pepper

2 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1/4 onion, minced

Combine the water, vinegar, butter, Worcestershire sauce, sugar, pepper, salt, dry mustard, Tabasco sauce, onion and garlic in a small saucepan and mix well.  Bring to a boil.  Remove from heat.  Place the chicken skin side up on a grill rack to seal in the juices.  Grill for 5 to 10 minutes or until a meat thermometer registers 170 degrees, turning frequently with tongs to prevent burning, and basting frequently with the sauce.  Do not use a fork to turn the chicken because the juices will be released and the finished product will be dry.  Keep a spray bottle filled with water handy to use when a flame flares up.   When using leg quarters, the chicken is cooked through when the drumstick will twist out of the thigh joint.  There should not be any redness in the joints.

Yield:  8 servings