Tangy Grilled Chicken

 2 Chickens,about 3 lbs. 1/2 ts Freshly ground pepper -each,cut
into pieces 1/3 c Water 1 ts Salt 2 tb Worcestershire sauce 1 tb
Hungarian sweet paprika 1/3 c Red wine vinegar 1/4 ts Cayenne
pepper 1/4 c Butter,cut into bits 1/4 ts Dry mustard Vegetable
oil Place the chicken pieces in a large shallow glass or ceramic
dish. In a medium saucepan, combine the dry ingredients with the
water. Heat to boiling; remove from heat. Add the Worcestershire
sauce and vinegar. Stir in the butter. Pour over the chicken.
Let stand 1 hour. Preheat the grill. If using presoaked wood
chips or chunks (chips are for gas grills), or other flavorings,
sprinkle over the hot coals or lava rocks. Brush the grid
lightly with oil. Place the dark meat of the chicken on the grid
and cover-cook with the vents open over hot or high heat for 15
minutes, basting often with the extra sauce and turning once.
Add the white meat to the grid and continue to cover-cook 15 to
20 minutes longer until both meats are crisp and the juices run
yellow when pricked with a fork. Baste often and turn once.
(Remove cover and continue to grill if chicken is not crisp
enough.) Serve 6 to 8.