1/2 c. vinegar
2 tbsp. margerine
2-3 tsp. salt
1/2 tbsp. Worchestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. water
Bring to a boil and let cool. Marinate chicken thighs and legs for several hours or overnight. Grill chicken, basting with marinade.
HT: Merle Schantz
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