This tangy sauce is slightly spicy and is excellent on chicken, beef and ribs.
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2 tablespoons Land O Lakes® Butter
1/4 cup finely chopped onion
2 teaspoons finely chopped fresh garlic
1/4 cup pineapple juice
1/4 cup Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons firmly packed brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon liquid smoke
1 (3- to 4-pound) frying chicken, cut into 8 pieces
Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, 1-2 minutes, until onion is crisply tender. Stir in remaining sauce ingredients. Reduce heat to low. Cook 1 hour. Reserve 1 cup sauce; set remaining sauce aside.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Place chicken onto grill opposite heat or over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, basting occasionally with reserved 1 cup sauce, 15-20 minutes or until internal temperature of chicken reaches 165°F and juices run clear. Serve chicken with remaining sauce.
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