1/2 c. cider vinegar
1 tbsp. Worcestershire sauce OR
White wine Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. paprika
1/2 tsp. pepper
1/4 tsp. celery seed
1/4 tsp. bottled hot pepper sauce
1/8 tsp. salt
2 lb. meaty chicken pieces, skinned
(Breasts, thighs, and drumsticks)

For sauce, in small saucepan combine vinegar, Worcestershire sauce, mustard, paprika, pepper, celery seed, hot pepper sauce, and salt. Bring to boiling; reduce heat. Simmer 5 minutes, stirring to dissolve mustard.

Brush chicken pieces with sauce. Grill chicken pieces, bone side up, on an uncovered grill directly over medium-hot coals for 20 minutes. Turn and grill 15 to 25 minutes more or until no longer pink, brushing frequently with sauce. Serves 6.

BROILING DIRECTIONS: Place chicken pieces, cone side up, on the unheated rack of a broiler pan. Brush with sauce. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned. Turn chicken pieces, skin side up, and broil 5 to 15 minutes more or until chicken is no longer pink. Brush occasionally with sauce.