. . . Tangy Sauce for Chicken Can Do Double Duty

“One concoction of my own which turned out extremely well is a marinade-cum-barbecue sauce for chicken,” writes M. Marci Adams. “It works well with beef too but I think it tastes best with chicken.”

BARBECUE CHICKEN

1/2 cup original bottled hickory barbecue sauce

1 cup bottled Catalina dressing

3/4 cup bottled Italian dressing (reduced-calorie type)

1/4 cup honey

1/4 cup dark molasses

2 tablespoons Dijon mustard

2 tablespoons cider vinegar

1 medium chicken, cut into parts

Blend barbecue sauce, Catalina dressing, Italian dressing, honey, molasses, mustard and vinegar. Place chicken pieces in glass baking dish and pour sauce over until almost submerged. Refrigerate 3 to 4 hours or overnight. Do not drain excessively when placing on barbecue grill. Barbecue over medium coals, turning and brushing with sauce as needed throughout cooking. Makes 3 cups barbecue sauce.

--M. MARCI ADAMS

La Mirada