1 c. water
1 medium onion, chopped
1/4 c. catsup
1 tsp. ground cinnamon
1 tsp. pepper sauce
2 (2 1/2 to 3 lb.) broiler-fryer chickens, cut up
1 (6 oz.) can frozen orange juice concentrate, thawed (undiluted)
3 medium cloves garlic, minced
1/4 tsp. salt

In medium bowl, combine water, onion, orange concentrate, catsup, garlic, cinnamon, Tabasco pepper sauce and salt; mix well. Place chicken in large shallow dish or plastic bag; add marinade. Cover; refrigerate at least 4 to 6 hours. Turn chicken occasionally. Remove chicken from marinade; place on grill 4 to 5-inches from source of heat. Grill 25 to 30 minutes or until done; turn frequently and brush each time with marinade. Heat any remaining marinade to a boil and serve with chicken.

Makes 8 servings.