Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    broiler-fryer chicken leg-thigh combos
     1/4  teaspoon      coarsely ground pepper
  10 1/2  ounces        chicken broth - -- (1 can)
   3      tablespoons   soy sauce
   1                    lemon -- thinly sliced
   1      tablespoon    olive oil
   1      tablespoon    red wine vinegar
   1      tablespoon    white wine
   1                    garlic clove -- minced
     1/2  teaspoon      salt

Preparation:

Pat chicken quarters with pepper, rubbing it into pieces. In a medium bowl, mix together chicken broth, soy sauce, lemon, olive oil, red wine vinegar, white wine and garlic. In a large bowl, place chicken and pour sauce over all; let marinade overnight. Place chicken on a prepared grill, skin side up, about 8-inches from heat. Cook, turning and basting with sauce every 10 minutes, about 75 minutes or until a fork can be inserted in chicken with ease. Sprinkle salt on chicken before serving. This recipe serves 4. Recipe Source: "Chicken: Great on the Grill", National Broiler Council