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Barbeque with a tangy twist.
Grapefruit juice concentrate adds a distinctive zip
to the barbeque sauce. The hearty sauce also
works wonders with beef or pork ribs.

1/2 cup chopped onion
3/4 cup water
1 cup catsup
1/3 cup frozen Florida Grapefruit Concentrate, thawed
1 to 2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
3 pounds meaty chicken pieces
Red and White Florida Grapefruit Points

To test coals for charcoal grilling, hold your hand, palm side down, at the same height the food will be grilled. Now, start counting off the seconds as one thousand-one, one thousand-two, etc., for each second you can hold your hand in place. The coals are hot if you need to remove your hand after 2 seconds, medium-hot after 3 seconds, medium after 4 seconds, medium-slow after 5 seconds, and slow after 6 or more seconds.

For barbeque sauce, in a medium saucepan cook onion in 2 tablespoons of the water about 5 minutes or until onion is tender. Stir in remaining water, catsup, thawed grapefruit juice concentrate, brown sugar, Worcestershire sauce and mustard. Bring just to boiling; reduce heat. Cover and simmer for 30 minutes.

Remove skin from chicken pieces. Rinse chicken; pat dry. Place chicken, bone side up, on the grill rack of an uncovered grill. Grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 25 minutes more or until chicken is tender and no longer pink. Brush the chicken occasionally with some of the barbeque sauce during the last 10 minutes of grilling.

Heat reminaing barbeque sauce and pass with chicken. Garnish with grapefruit points. Store any remaining barbeque sauce in a covered container in the refrigerator for up to a week. Makes 6 servings.

Per serving: 312 cal., 37 g pro., 19 g carbo, 9 g fat (3 g sat. fat), 109 mg cholesterol, 1 g dietary fiber, 651 mg sodium. Daily Value: 27% vit. C, 10% folate, 15% thiamine, 22% riboflavin, 89% niacin, 30% potassium.