2 - 2 1/2 lbs. chicken legs or thighs

MARINADE AND BASTING SAUCE:

1/2 c. tomato ketchup
1/4 c. cider vinegar
3 tbsp. oil
2 tbsp. brown sugar
2 tbsp. Dijon style mustard
2 tbsp. lemon juice
1 tsp. dried basil leaves
Dash salt
Dash freshly ground pepper
2 clove garlic, minced

TIPS:

Chicken wings can be prepared the same way.

FOR 2 SERVINGS:

Half of the ingredients.

PREPARATION:

1. Wash and dry chicken.

2. Prepare marinade-basting sauce by combining all ingredients.

3. Place chicken in a bowl. Pour marinade over. Marinate at room temperature for at least 1 hour.

4. Remove from marinade. Use it as basting sauce for chicken.

5. Place chicken on prepared barbecue grill or broiler. Baste with sauce on all sides.

6. Grill chicken, basting and turning every 10 minutes for about 30 minutes or until chicken is done and juices are running clear when pierced by a fork.

7. Serve chicken with hot rolls or green salad or grilled tomatoes.

FOR 8 SERVINGS:

Double the ingredients, but use only 1 1/2 the marinade.