2 1/2 to 3 lb. fryer chickens (cut in quarters)
1/4 c. cooking oil
4 tbsp. vinegar
1/4 c. lemon juice
1/2 tbsp. salt
1/4 tsp. black pepper
1/4 tbsp. Accent
1 garlic clove
1 med. onion

Wash and drain chicken, sprinkle with salt all pieces. In blender, mix oil, vinegar, lemon, salt, pepper, Accent, garlic and onion.

In shallow pan arrange chicken pieces and cover with this sauce for a minimum of 2 hours or overnight, turning chicken occasionally to coat chicken pieces evenly. Remove chicken reserving marinade. Place chicken pieces over grill, medium hot coals, (always place chicken on bone side first). Grill about 25 minutes, brushing chicken pieces frequently with the marinade, turn chicken bones side up, brush with marinade and cook about 20 minutes more, or until done. Brush with marinade and serve hot. Serves 8.