3 tbsp. red wine vinegar
2 tbsp. vegetable oil
3-4 tbsp. honey (to taste)
1/4 c. soy sauce
1 clove garlic, minced
2 tbsp. fresh parsley, finely chopped
2 tsp. grated fresh ginger
1/2 tsp. fresh ground black pepper
12 pieces chicken (3 1/2-4 lb.), skin & visible fat removed

Rinse and pat chicken dry. In a bowl combine vinegar, oil, honey, soy sauce, garlic, parsley, ginger and pepper. Mix well. Pour over chicken and turn to coat all pieces. Cover and refrigerate at least 2 hours, turning occasionally. Grill chicken pieces 6 inches over hot coals. Brush pieces with marinade and turn frequently until chicken is tender and cooked (juices will run clear when pierced) about 30-45 minutes. Yields 6 servings.