***marinade***
1/2 cup oil
1/3 cup wine vinegar
2 tablespoon sugar
2 tablespoon ketchup
1 tablespoon onion -- grated
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1 clove garlic -- minced
1 dash hot pepper sauce
***chicken***
1 frying chicken -- cut in 8 pieces
Instructions:
In 2 quart baking dish or plastic bag, combine all marinade ingredients;
mix well. Add chicken; turn to coat. Cover dish or seal bag; refrigerate
6 hours or overnight, turning occasionally. Heat grill. When ready
to barbecue, drain chicken, reserving marinade. Place chicken, skin
side down, on gas grill over low heat or on charcoal grill 4 to 6
inches from medium coals. Cook 45 to 60 minutes or until chicken is
fork tender and juices run clear, brushing frequently with reserved
marinade.
