Ingredients:
1/4 cup olive oil
8 garlic cloves, sliced thinly
2 medium onions, chopped
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons packed brown sugar
1/4 cup chopped canned chipotle chiles in adobo
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
2 whole 3 ½ pound chickens, each cut into 8 pieces

Directions:
Cook garlic and onions in oil over medium heat 15 minutes or until golden-brown. Add remaining ingredients, except chicken, and simmer for 25 minutes, stirring occasionally. Cook chicken on the barbecue over medium coals 20 minutes, turning every 5 minutes. Coat chicken with half of sauce and cook 5 minutes more. Turn and brush with remaining sauce, then continue barbecuing an additional 5 minutes.

Servings: 4