Rinse chicken pieces and pat dry with paper towels; place in large
plastic bag. Combine remaining ingredients; pour over chicken. Press
air out of bag; close top securely. Refrigerate 8 hours, or overnight,
turning bag occasionally. Reserving marinade, remove chicken and place
on grill 5 to 7 inches from hot coals. Cook 30 to 40 minutes, or until
chicken is tender; turn over and baste with reserved marinade occasionally.
(Or, broil 5 to 7 inches from heat source about 40 minutes; turn over
and baste occasionally.)
