ST. LUCIA BARBECUED CHICKEN
Source: Simply Heartsmart Cooking by Bonnie Stern

If the sauce is sugar or tomato based bake the chicken first. That way you only have to brown and flavor the chicken on the barbecue, and it won’t burn. The chicken is also good just baked; the final grilling step is optional.

ST LUCIA BARBECUE SAUCE:
1 (28 oz./796 mL) tin plum tomatoes, drained and pureed
1 cup finely chopped fresh or canned pineapple
1 onion, finely chopped
6 cloves garlic, minced
1/4 cup brown sugar
1/4 cup Dijon mustard
2 hot fresh chile peppers, minced
2 Tbsp. cider vinegar
2 Tbsp. minced fresh ginger root
1 Tbsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. paprika
4 lb. skinless chicken pieces, bone in

In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool.

Preheat oven to 350 degrees F.

Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish.

Bake in 350 F oven for 30 minutes.

IF YOU WANT TO GRILL THE CHICKEN:
Remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren’t barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked.