Tangy Chicken Quarters - cooking recipe

Ingredients

6 broiler-fryer chicken quarters (4 1/2 lb.)
1/4 c. butter or margarine, melted
2 Tbsp. grated onion
3/4 c. catsup
1/4 c. corn syrup
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Preparation

Brush chicken quarters with a mixture of melted butter or margarine and grated onion.
Grill, skin side down, 6 inches from heat, turning pieces often, 40 minutes.
While chicken grills, combine catsup, corn syrup, vinegar, mustard and Worcestershire sauce in small metal saucepan.
Heat on side of grill.
Brush chicken with barbecue sauce.
Grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed.
Serves 6.