(Use tongs to turn chicken).

20 med. garlic cloves
1 1/2 c. tarragon vinegar
1/4 c. sugar
2 tbsp. salad oil
2 tbsp. Worcestershire sauce
4 tsp. dry mustard
2 1/2 tsp. salt
2 (3-3 1/2 lbs.) broiler fryers, each cut into quarters

At least 4 hours before serving or early in the day: Into 13 x 9 inch baking dish, with garlic press, press garlic cloves. Stir in vinegar, sugar, oil, Worcestershire, mustard and salt until well mixed. Add chicken - turning pieces to coat well. Cover and refrigerate at least 2 hours, turning chicken occasionally.

About 1 hour and 15 minutes before serving: Prepare grill for barbecuing. Place chicken on grill and brush marinade through cooking. To boil in oven: Marinate chicken as above, about 50 minutes before serving - preheat oven to 450 degrees. Place chicken, skin side down, in large broiling pan - about 7 or 9 inches from heat. Broil 25 minutes or until golden. Turn chicken, skin side up and broil 20 minutes longer or until fork tender - basting occasionally with marinade.