Carolina Barbecued Chicken

In the Carolinas, folks mix the barbecue sauce with vinegar, plenty of
spices and a dash of sugar--but no tomato. We've re-created this sauce,
which gives a great taste to chicken.

Makes 4 servings

Ingredients

1 cup finely chopped onions
1 cup finely chopped green bell pepper
1 cup cider vinegar
3 tablespoons firmly packed light or dark brown sugar
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
One 2-pound 4-ounce chicken, skinned and cut into 8 equal pieces

Preheat outdoor barbecue grill according to manufacturer's directions, or
preheat broiler and spray rack in broiler pan with nonstick cooking spray.
In small saucepan, combine onions, bell pepper, vinegar, brown sugar, juice,
salt, dry mustard, pepper flakes and black pepper; stirring constantly,
bring liquid to a boil. Reduce heat to low; simmer, stirring occasionally,
20 minutes, until flavors are blended. Grill chicken over hot coals or place
onto prepared rack in broiler pan and broil 4" from heat, turning as needed
and basting with some of the onion mixture, 20 minutes, until browned and
juices run clear when pierced with fork. Transfer chicken to serving platter;
top with remaining onion mixture.

SERVING  SIZE:  3 Ounces Chicken, 1/4 Onion Mixture

POINTS:  5

SELECTIONS:  1 Vegetable, 3 Proteins, 35 Optional Calories.

PER SERVING:  233 Calories, 6 g Total Fat, 2 g Saturated Fat,
76 mg Cholesterol, 353 mg Sodium, 19 g Total Carbohydrate,
1 g Dietary Fiber, 25 g Protein, 39 mg Calcium