1 (8 oz.) can tomato sauce
1/2 c. olive oil
1/2 c. orange juice
1/4 c. vinegar
1 1/2 tsp. oregano
1 tsp. salt
6 peppercorns
1 clove garlic, minced
2 chicken breasts
4 chicken legs
1/4 c. honey
1/2 tsp. dry mustard

Combine first 8 ingredients. Pour over chicken in shallow dish. Cover and refrigerate overnight; turn occasionally. Drain; save marinade. Preheat gas grill on high for 10 minutes. Turn to medium. Place chicken on grill; close hood and cook 50 minutes. Turn and baste often. Just before serving, brush with mixture of honey and mustard. Makes 3 servings.