1/2 cup ketchup
3 tbsp. packed dark brown sugar
3 tbsp. apple cider vinegar
2 tbsp. spicy brown mustard
2 tsp. dried marjoram
1/2 tsp salt
1/4 tsp. pepper
1/4 tsp. garlic powder
4-5 lbs. chicken pieces

Prepare grill for direct and indirect cooking.

In a bowl, combine ketchup, brown sugar, vinegar and mustard. In a small bowl, combine salt, pepper, marjoram, and garlic powder. Sprinkle herbs over chicken.

Place chicken, skin side down on grill over direct heat. Cover, grill until browned. Turn chicken over and place over indirect heating.

Divide sauce in half. Brush with remaining sauce. Cover grill.

Cook for about 25 minutes or until no longer pink in center, brushing with reserved sauce during the last 10 minutes.

Serve with any extra sauce.

Submitted by: Sherry Monfils