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Chicken with White Barbecue Sauce

1 1/2 cups mayonnaise

1/3 cup apple cider vinegar

1/4 cup lemon juice

2 tablespoons sugar

2 tablespoons freshly ground black pepper

2 tablespoons white wine Worcestershire sauce

1 (2 1/2 to 3-pound) broiler-fryer, quartered

1. Combine first 6 ingredients in small bowl; mix well. Arrange chicken in a shallow dish. Pour 1 cup sauce over chicken, turning to coat. Cover and chill chicken for 6 to 8 hours, turning occasionally. Cover remaining sauce and chill.
2. Remove chicken, reserving marinade, and arrange in a 12 x 8 x 2-inch baking dish with skin-side down and thicker portion of chicken toward outside of dish. Cover with waxed paper and microwave at HIGH 10 to 12 minutes; turn and rearrange chicken after 5 minutes.
3. Grill chicken over medium-hot coals for 20 minutes or until done, turning once and basting with reserved marinade. Serve with reserved sauce.

(Editor's note: For food safety, do not combine the reserved marinade with the reserved sauce.)

Makes 4 servings.