1 chicken, cut in parts
1/4 c. wine vinegar
1 clove garlic, minced
1 tsp. powdered mustard
1/2 tsp. ground ginger
5 drops hot pepper sauce
1 (8 oz.) ctn. plain yogurt
1 tbsp. lemon juice
1 tsp. ground coriander
1/2 tsp. freshly ground pepper
1/8 tsp. ground cloves

Place chicken in large dish. Mix all ingredients. Pour mixture on top of chicken and turn to coat. Marinate in refrigerator for at least 1 1/2 hours. To barbecue, remove chicken from marinade. Place on grill, skin side up. Cook turning and basting with reserved marinade until fork tender.