Guyanese Barbecued Chicken

Pat the chicken dry and season generously with black or white pepper on all sides, then set aside.

Heat the margarine in a large saucepan over medium-high heat until melted and hot.

Place the seasoned chicken in the hot margarine and sear until golden brown on all sides, about 10-12 minutes total, then remove to a plate.

In the same saucepan, add the chopped onion and garlic, stirring constantly until fragrant and softened, about 2 minutes.

Add the ketchup, vinegar (½ cup), lemon juice, water, brown sugar, piquante sauce, allspice, and chopped wiri-wiri peppers to the saucepan, stirring to combine thoroughly.

Return the chicken to the saucepan, nestling it into the barbecue sauce and ensuring it is well coated.

Reduce heat to medium-low and simmer uncovered for 30-35 minutes, turning the chicken occasionally and basting with the sauce to build a rich, caramelized glaze.

Stir in the additional vinegar (⅛ cup) near the end of cooking to brighten the flavors and adjust seasonings to taste.

Transfer the chicken to a serving platter and spoon the thickened barbecue sauce over top, then serve hot.