Sally's Chicken

3 tablespoons peanut or vegetable oil1 can (about 4 ounces) chopped green chiles1 can (about 4 ounces) jalapeno peppers, chopped1 apple, coarsely chopped1 red onion, coarsely chopped1 red bell pepper, coarsely chopped1 cup plus 3 tablespoons ketchup 2/3 cup red wine vinegar 1/2 cup molasses 1/3 cup tomato paste 1/3 cup dark brown sugar, packed1 1/2 tablespoons Worcestershire sauce1 1/2 teaspoons salt1 teaspoon ground coriander1 teaspoon cinnamon2 whole chickens, cut up1-2 tablespoons olive oilSalt and pepper to tasteHeat grill to 350 degrees.In a large bowl, combine oil, green chiles, jalapeno peppers, apple, onion, red bell pepper, ketchup, vinegar, molasses, tomato paste, brown sugar, Worcestershire, salt, coriander and cinnamon. Set aside.Rub chicken pieces with olive oil, season with salt and pepper. Place over indirect heat on grill and cook about 1 hour or until juices run clear. Baste frequently with barbecue sauce.Serves six to eight.Nutrition values per serving: 384 calories, 18 g fat (5 g saturated), 19 g carbohydrates, 1 g fiber, 37 g protein, 118 mg cholesterol, 320 mg sodium.