1 onion, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon paprika
a pinch of cayenne pepper
1/4 teaspoon each thyme and marjoram
a generous pinch of rubbed sage
2 tablespoons water
2 8 ounce cans tomato sauce
1/2 cup freshly squeezed lemon juice
2 drops hickory or mesquite liquid smoke
Sauté onion and garlic in olive oil until translucent, but do not allow to brown. combine brown sugar, chili powder, salt, mustard, and remaining herbs to form a paste with the 2 tablespppons of water. Add liquid smoke, if desired (not necessary if you will be using an outdoor grill).Simmer mixture gently without covering, for 10-15 minutes, stirring occasionally, until mixture slightly thickens.
Use this sauce to brush on chickens during the last 10-15 minutes of grilling or brush on rotisserie chicken as a basting sauce.
Makes enough sauce for 2-3 chickens.
Separate out only the portion that you will use and refrigerate the rest. Discard any sauce remaining in which you have dipped the basting brush after cooking is done.