TANGY BARBECUE CHICKEN
1 1/2 tsp. salt
2 large cloves garlic
3 tsp. oregano
1/2 tsp. paprika
2 Tbs. lemon juice
8 meaty chicken pieces (breasts, thighs, drumsticks, etc.)
1 Tbs. vegetable oil
1 small onion, minced
2 Tbs. vegetable oil
1/3 c. ketchup
1/3 c. cider vinegar

Pour the salt into a little pile on your cutting board and mince the garlic into it thoroughly. You should end up with a grainy paste. Combine this with the oregano, paprika, and lemon juice. Rub the mixture all over the chicken pieces. Brush with 1 Tbs. oil.
In a small saucepan, saute the onion in the remaining oil. Add ketchup and vinegar. Simmer 15 minutes.
Grill chicken 4 to 5 inches over hot coals, turning as needed to cook evenly and prevent charring. When chicken is nearly cooked through, spoon sauce onto it and grill 5 to 10 minutes more.