Grilled Cranberry Chicken - cooking recipe

Ingredients

1 chicken-flavored bouillon cube
1/2 cup boiling water
1 (16 ounce) can whole berry cranberry sauce
1 cup chili sauce
1 small lemon, juice of
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 whole chickens, quartered (3 to 3 1/2 lb..I have the butcher at the store do it)
salt and pepper

Preparation

Dissolve the bouillon cube in the water; combine with the next 6 ingredients in the container of a blender. Cover, process until the sauce is smooth. Put half the sauce in one bowl, half in another. Set aside.
Sprinkle the chicken with salt and pepper. Grill chicken, starting skin side down, over hot coals for 30 minutes, turning every 10 minutes. Baste the chicken with one of the bowls of the sauce.
Grill an additional 30 minutes. Baste every 10 minutes with the sauce, continuing to turn the chicken.
Serve chicken with the reserved sauce. (the one from the bowl that you set aside and haven't used -- do not use the sauce that you have been brushing on the chicken while it cooked).