Instructions: Mop sauce: In a heavy saucepan, melt butter over medium heat; cook onion and garlic until softened, 3 to 5 minutes. Stir in chili sauce, water, vinegar, horseradish, Worcestershire sauce, mustard, marjoram, thyme, and pepper. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered and stirring occasionally, until thickened, about 20 minutes. Season with salt to taste.

Meanwhile, trim any fat from chicken. Brush chicken lightly with oil. Sprinkle with black and cayenne peppers. Cook chicken on greased grill over medium-hot coals or on medium setting, for 30 to 40 minutes or until chicken is crusty brown but no longer pink inside, turning often and "mopping" with sauce during last 10 minutes. Season with salt to taste.

This recipe yields 4 servings.

Comments: Mop chicken legs with the sauce and serve with a cabbage-carrot slaw and foil-wrapped potatoes.

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