Grilled Tabasco Chicken

• 6 chicken legs (about 3 1/2 pounds)
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon cider vinegar
• 1 tablespoon Tabasco sauce

1. Trim off the tips of the drumsticks and cut halfway through the joint that connects the thigh and the drumstick of each leg.
2. Mix the soy sauce, ketchup, vinegar and Tabasco together in a tray and roll the chicken legs in the marinade.
3. Place the legs skin-side down on the rack of a hot grill about 10 inches from the heat, and cook for about 10 minutes.
4. Turn the legs over, and cook for about 10 minutes on the other side.
5. Turn them again, and cook them skin-side down for 10 minutes more.
6. Take the legs off the heat to rest for 5 minutes before serving.

chicken, soy sauce, ketchup, cider vinegar, tabasco sauce

Taken from cooking.nytimes.com/recipes/4152 (may not work)