BBQ Chicken

1 Whole chicken
2 tsp Oil
1/4 c. Chopped onion
1 1/2 c. Ketchup
1/2 c. Packed brown sugar (or 1/2 c. sugar + 1 T. Molasses)
3 Tbsp. Worcestershire sauce
2 Tbsp. Lemon Juice

1. Boil chicken till meat thermometer says 165 degrees F.  Let cool and pull meat from bone making bite size pieces, set aside. 
2. Meanwhile, heat oil in Medium saucepan over medium heat.  Add onion. Cook 2 minutes or until tender. 
3. Stir in remaining ingredients, return to boil.  Reduce heat to medium-low, covered for 10 minutes. 

Chicken Salad

1 whole chicken, boiled

~1 c. Mayo

salt and peper to taste
Buns or any kind of bread

A Variation of seasonings:

Thyme

Dill and Cayenne Pepper or

Garlic and Rosemary

1. If you have a frozen Chicken, thaw. Place chicken in pot with filtered water and boil till meat thermeter is 170 degrees F. Don't over cook or your chicken will be dry. Remove from water and cool. When cool, remove chicken from bones and cube. You may want to save the water that the chicken was cooked in for a nice soup. If you have room in your freezer you could even save it in jugs for a much later time.

2. Add the rest of your ingredients, remembering that you can alway add more but you can never take away. I used the thyme variation here (it's my son's favorite).

3. Wall-ah! Some really nice chicken Salad for a summer lunch or picnic at the beach. Tip: To make your life a bit easier you can always use a rotisary chicken, it gives it extra flavor too!