Directions

1. In large skillet, heat oil over medium heat. Add onions and garlic, and cook, stirring frequently, 10 minutes or until onion is tender. Add tomatoes, brown sugar, vinegar, Worcestershire, salt, ginger and cayenne, and bring to a boil. Reduce to a simmer, cover and cook 15 minutes or until richly flavoured and reduced to 4 cups. Transfer to food processor and process until smooth.
2. Measure out 2 cups of barbecue sauce to use as a glaze. Set aside remaining barbecue sauce to serve with chicken.
   Preheat grill to medium. Sprinkle salt over chicken. Grill chicken 6 inches from heat for 15 minutes, turning chicken often, until browned all over.
3. Brush chicken with 1 cup of glaze, turn chicken over, brush with remaining cup of glaze and grill, without turning, for 5 to 7 minutes or until chicken is cooked through.
4. Serve reserved barbecue sauce with the grilled chicken.