8 to 10 broiler-fryer chicken thighs
1/2 c. vinegar
3/4 c. olive oil
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried parsley

Sauce:

1 tbsp. olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 (10 oz.) can pizza sauce, mild
1 sm. green pepper, sliced thin
1/4 c. grated Parmesan cheese
12 oz. pasta (any kind), cooked

Mix vinegar, oil, garlic powder, pepper, basil, oregano and parsley in large bowl to make marinade. Pour marinade over chicken thighs, then marinate at least 1/2 hour (or overnight). Place on hot grill over ash covered charcoal, turning every 10 to 15 minutes until done (30 to 40 minutes). Brush generously with marinade while cooking.

In a skillet with 1 tbsp. olive oil, sauté onion and garlic, minced with thinly sliced green pepper for 3 minutes; add sauce and simmer for 20 minutes. Serve over grilled chicken and pasta.

Top with grated Parmesan cheese.