Shanghai Chicken Legs

A great BBQ recipe.  If you don't like dark meat change to Chicken Breast with the bone in.

4 chicken leg quarters, skin on
1/4 cup Worcestershire sauce, divided
1/2 cup HP sauce
1 tbsp each brown sugar and lemon juice
2 tsp each minced ginger and toasted sesame oil
1 clove garlic, minced
1 tsp Chinese five spice powder or ground cinnamon
1/2 tsp each salt and pepper
Snipped chives

1. Preheat the grill to medium and grease the grate.  Marinate the chicken legs in the Worcestershire sauce for 30 minutes.  Blend the HP sauce with the brown sugar, lemon juice, ginger, sesame oil, garlic and five spice powder in a microwave safe bowl.  Heat on high for 2 minutes, stopping to stir twice, or until hot and bubbly.  Reserve.
2. Sprinkle the chicken evenly with salt and pepper.  Place on the grill meaty side down.  Grill for 5 minutes or until well marked.  Baste with some of the sauce.  Turn the chicken and baste again with the sauce.  Turn off the burner directly under the chicken, leaving the other burner on.  Grill the chicken, covered, basting occasionally for 40 minutes or until very tender and cooked through.