Ingredients
                3   tbsp  dark brown sugar
                1    cup ketchup
                3   tbsp  Worcestershire sauce
                3   ea  garlic clove, roughly chopped
                1   ea  Spanish onion, small, minced
                3   tbsp  red wine vinegar
               1/2  tsp  cumin seed, ground
               1/2  tsp  cayenne pepper
                2  tsp  mustard seed
                2  tsp  oregano sprig, chopped
                2  tsp  rosemary sprig, chopped
                2  tsp  thyme, chopped
                1  tsp salt, to taste
                1   tsp  freshly cracked black pepper, to taste
                4   ea chicken legs and thighs

1.  In a food processor bowl blend together brown sugar, catsup, worcestershire, garlic, onion, vinegar, cumin,                  cayenne, mustard, oregano, rosemary, thyme, salt, and  pepper.

 2. Season chicken as needed with salt and pepper.   Bake chicken until 3/4 cooked. Then coat chicken with barbecue sauce; grill.  Turn chicken over, coat with more sauce and continue cooking until the internal temperature is 165ºF(75ºC).                  Brush with extra sauce as desired.

3.  Serve barbecued chicken with some simple tossed salads.