Barbecued Chicken

1 recipe Cheryl's Sauce
Fresh unfrozen chicken
 

For whole-bird grilling: Always choose the smallest fresh (not frozen) hens (the smaller the bird, the more tender the meat). Be sure to split the bird at the breastbone, then flip over and flatten the bird out by breaking the ribs along the spine.  If desired, remove wings, tuck and cook separately. Prepare the sauce as for wings (see below), but thin down slightly with extra vinegar and by cutting down on the fruit butter when first beginning the grilling (the vinegar actually helps cook the meat) then thickening up about two-thirds of the way through by stirring in more base or fruit butter.

For Chicken Wings: Prepare the sauce using the full cup of fruit butter, heating slowly over medium heat without stirring until slight foam appears.  Keep sauce warm while cooking chicken by placing on grill.
 
 

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