Fresh herb sprigs, optional
Start fire in grill, placing rack 4 inches above coals (see note).
Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened.
Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through.
Serve garnished with herb sprigs.
NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through.
2 tb Vegetable oil
1 md Onion, finely chopped (about 3/4 cup)
1 c Unsweetened applesauce
1 c Ketchup
1/4 c Cider vinegar
2 tb Light brown sugar (firmly packed)
1 tb Worcestershire sauce
Freshly ground black pepper (to taste)
1 Chicken (3 1/2 to 4 pounds -cut in 8 pieces)