1/4 c. oil
3/4 c. finely chopped onion
1 tsp. minced garlic
1 can (6 oz.) frozen concentrated orange juice, thawed
1/3 c. Lea & Perrins Worcestershire Sauce
1/4 c. honey
1/2 c. white vinegar
2 tsp. salt, divided
2 1/2 lbs. chicken, cut up

Heat oil in medium saucepan. Add onion, garlic; saute for 5 minutes. Stir in orange juice, vinegar, honey, Lea & Perrins and 1 teaspoon of the salt. Simmer, uncovered, for 5 minutes, stirring occasionally.

Sprinkle chicken parts with 1 teaspoon salt. Arrange chicken on rack of broiler pan. Baste with glaze. Broil for about 25 minutes, turning several times. Continue to baste with the glaze -- grill for another 25-30 minutes until brown and tender.