Port-Barbecued Chicken

Modified from Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

6 lbs chicken half-breasts

1/2 cup butter

5 oz onions, minced (about 1 cup)

1 1/2 tbsp dry mustard

1 1/2 tsp red pepper flakes

2 cups ketchup

3/4 cup Worcestershire sauce

1/3 cup port

1/3 cup water

1/2 cup packed dark brown sugar

1/4 cup soy sauce

1 tbsp molasses

Melt butter in a large saucepan over medium heat. Add onions and cook for 5 minutes. Add mustard and red pepper. Cook for 2 more minutes. Add ketchup, Worcestershire sauce, port, water, brown sugar soy sauce and molasses. Bring to a boil. Reduce heat and simmer, stirring frequently for 20 minutes. Cool sauce.

Rinse and trim chicken. Divide into entree portions (they recommend three...I do smaller for just Ray and I). Divide sauce among portions.

Seal and freeze.

To serve frozen entrees: Completely thaw entrée in the refrigerator. Prepare a medium-low fire on grill. Cook chicken, turning every 5 minutes and basting frequently, for 30 minutes, or until the thickest part hits 170. Do not baste chicken in last 5 minutes or grilling. Boil remaining sauce for at least 5 minutes if you wish to serve it with the chicken.