FIREHOUSE BARBECUED CHICKEN

1/2 CUP CATSUP

1/4 CUP ORANGE MARMALADE

1 TABLESPOON VINEGAR

1/2 TEASPOON CELERY SEED

1/2 TEASPOON CHILI POWER

1/4 TO 1/2 TEASPOON BOTTLED HOT PEPPER SAUCE

21/2 TO 3-POUND BROILER-FRYER CHICKEN CUT UP

STIR TOGETHER CATSUP, MARMALADE, VINEGAR, CELERY SEED, CHILI POWDER, AND HOP PEPPER SAUCE.

RINSE CHICKEN; PAT DRY WITH PAPER TOWELS. PLACE CHICKEN, BONE SIDE DOWN, ON THE GRILL OVER THE DRIP PAN. COVER AND GRILL FOR 50 TO 60 MINUTES OR TILL CHICKEN IS TENDER AND NO LONGER PINK, BRUSHING OCCAS IONALLY WITH SAUCE DURING THE LAST 10 MINUTES OF GRILLING. HEAT AND REMAINING SAUCE WITH CHICKEN.

YIELD 4 SERVINGS