Instructions
Heat the olive oil in a medium saucepan.
Add the onion, garlic and jalapeno pepper and cook them over low-moderate heat for or until the vegetables have softened.
Add the canned tomato sauce, water, cider vinegar, worcestershire sauce, brown sugar, chili powder, ground cumin and mustard powder.
Stir the ingredients, bring the mixture to a boil and lower the heat to low.
Cook the sauce or until it thickens to a syrupy texture.
Heat the coals so they are ash-colored (or preheat an electric or gas grill).
Oil the grid lightly with vegetable oil and set it about 6" away from the flames.
Put the dark meat pieces on top of the grid and cook them , turning them once, then add the white meat pieces.
Cook the chicken, turning the pieces frequently, another .
Continue to cook and turn the pieces, brushing them frequently with the sauce for another , or until the chicken is cooked through.
Use all the sauce for basting.