Picnic Barbecued Chicken

2 cloves garlic, crushed
2 tsp butter, melted
1 cup ketchup
¾ cup chili sauce
¼ cup firmly packed brown sugar
1 T celery seeds
1 T prepared mustard
2 T Worcestershire sauce
2 dashes of hot sauce
½ tsp salt
2 (2 ½ - to 3-pound) broiler-fryer, quartered or
Chicken breasts

Saute garlic in butter in a saucepan until tender.  Stir in ketchup and next 7 ingredients, and bring to a boil.  Remove from heat; reserve 1 cup sauce for basting, and set remaining sauce aside.

Grill chicken, covered with grill lid, over medium-hot coals (350°- 400°) 15 minutes; baste with reserved barbecue sauce.  Grill 30 to 40 more minutes or until a meat thermometer inserted in thickest part of breast registers 170°, basting every 10 minutes with reserved barbecue sauce.  Serve with remaining sauce.  Yield:  8 servings.

If using chicken breasts, use part of the sauce to marinade the chicken breasts before grilling.  Grill at 350° for 5-8 minutes per side.