Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run clear and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.
My mother would combine everything into a pot and the sauce would just sit and simmer on the stove forever. I remember the smell would be somewhat acrid at first, like vinegar. Then the ginger, spices and lemon would take over and create this wonderful aroma. Doused on chicken and cooked in the oven, this sauce was amazing hot and cold leftover!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2771.38 Kcal (11603 kJ)
Calories from fat	1322.36 Kcal
		% Daily Value*
Total Fat	146.93g	226%
Cholesterol	510.19mg	170%
Sodium	4540.36mg	189%
Potassium	2355.43mg	50%
Total Carbs	237.64g	79%
Sugars	121.25g	485%
Dietary Fiber	20.04g	80%
Protein	121.91g	244%
Vitamin C	79.4mg	132%
Vitamin A	0.3mg	11%
Iron	17.1mg	95%
Calcium	405.5mg	41%

Amount Per 100 g
Calories	246.59 Kcal (1032 kJ)
Calories from fat	117.66 Kcal
		% Daily Value*
Total Fat	13.07g	226%
Cholesterol	45.39mg	170%
Sodium	403.98mg	189%
Potassium	209.58mg	50%
Total Carbs	21.14g	79%
Sugars	10.79g	485%
Dietary Fiber	1.78g	80%
Protein	10.85g	244%
Vitamin C	7.1mg	132%
Iron	1.5mg	95%
Calcium	36.1mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

66.9

Points
73

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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