3 lb Chicken, cut-up
1 ds Salt
1 ds Black pepper

-BASTING SAUCE-
2 tb Oil or melted butter
3/4 c Tomato ketchup
2 tb Lemon juice
2 Cloves garlic, minced
2 ts Dried basil leaves

Cut off excess fat from chicken pieces. Loosen skin away from the meat
(this helps the basting sauce to reach the meat underneath). Sprinkle
chicken with salt and pepper. Mix together and blend well the oil, tomato
ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack.
Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on
one side, brushing with basting sauce from time to time. Turn chicken over.
Brush again with sauce. Grill chicken for another 12 to 15 minutes or until
chicken is done and juices run clear when pierced with a fork. Serve
immediately with crusty bread and a tossed green salad, tomatoes, and
crispy baked potato wedges.