Chicken Barbecue

Combine the celery, green pepper, onion, chili sauce, lemon juice, water, vinegar, brown sugar, Worcestershire sauce, salt and Accent in a saucepan.

Cook over medium-low heat until vegetables are very soft, about 40 minutes, stirring occasionally.

You'll use two cups of the sauce to cook with, and reserve two cups for later use.

Light your grill and set it up for two zone cooking, if possible. Otherwise, light one side of your grill, using the other for the indirect cooking. Depending on the size of your grill, you may need to cook the chicken in batches.

Lightly coat both sides of each chicken quarter with avocado oil. Place them on the grill over direct heat with the skin side down. Cook for 10 minutes, flipping them every two minutes.

Move the chicken to the indirect heat with the skin side up. Close the lid, and allow the grill temperature to come to 375°F.

Then when the internal temperature of the chicken has reached 160°F, brush both sides of each quarter with the barbecue sauce (veggies, too!). Place skin side down and close the lid.

When the internal temperature has reached 170°F, turn all of the chicken pieces over and generously coat the skin side with more barbecue sauce. Close the lid, and cook until an internal temperature of 180°F. has been reached before coating with barbecue sauce again.

At the internal temperature of 185°F, remove the chicken from the grill. Baste with some of the barbecue sauce originally set aside and serve the remainder in bowls for dipping.