TIPS: Fresh chopped parsley can be substituted for fresh basil. You may marinate the chicken pieces in the sauce before grilling. Cut off excess fat from chicken pieces. Loosen the 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 or chili sauce, wine or lemon juice, garlic and herbs used. Place chicken pieces on rack. Brush on 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. 4 servings.