This is a twist on BBQ chicken, that is spicy and full of flavor. I think it tastes best cooked over a charcoal grill, but a gas grill works very well. It's a complete summertime BBQ meal when served with sesame noodles and broccoli.


2 chickens, cut up into manageable pieces
3 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
1 cup dijon mustard
1 cup hoisin sauce
1/2 cup soy sauce
9 ounces tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire Sauce
2 tablespoons chili powder
1 tablespoon cumin
1/2 tablespoon red pepper flakes

In a large pot, saute onion and garlic in vegetable oil. Add all the ingredients (except the chicken). Bring to a boil, and simmer 30 minutes. Cool sauce and use half to marinade the chicken. It should marinade for a minimum of 2 hours and/or overnight. Grill, roast, or bake chicken until the internal temperature is between 180-185*F. The remaining sauce can be heated and served on the side.