Ingredients
1 large onion, chopped2/3 cup butter, melted6 tablespoons cider vinegar4 teaspoons sugar1 tablespoon chili powder2 teaspoons salt2 teaspoons Worcestershire sauce1-1/2 teaspoons pepper1-1/2 teaspoons ground mustard1/2 teaspoon hot pepper sauce2 garlic cloves, minced6 bone-in chicken breast halves (4 to 5 pounds), skin removed
Preparation
In a bowl or shallow dish, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a bowl and add remaining marinade; turn to coat. Cover and refrigerate for at least 1 hour, turning occasionally.
Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
