1/2 cup white vinegar
6 garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
One 2-pound 4-ounces chicken, skinned and cut into 4 equal parts
Barbecue Sauce:

1/3 cup of ketchup
1 tablespoon firmly packed brown sugar
1 tablespoon grated onion
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

To prepare marinade, combine 2 cups water, white vinegar, garlic and pepper in gallon-size sealable plastic bag. Add chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 2 hours or overnight, turning bag occasionally. Spray grill rack with nonstick cooking spray. Place grill rack 5" from coals. Prepare grill according to manufacturer's directions. To prepare barbecue sauce, in small saucepan, combine ketchup, sugar, onion, cider vinegar, Worcestershire sauce and mustard. Bring to boil; reduce heat to low and simmer 5 minutes. Set aside. Drain and discard marinade; grill chicken 10 minutes. Brush both sides with barbecue sauce and grill 10-15 minutes longer, turning and brushing with remaining sauce, until cooked through. Serve with grilled corn. Makes 4 servings