Grilled Ginger Chicken

 5 lb Chicken legs 2 tb Worcestershire sauce 2 To 3 cloves
garlic, chopped 1/4 c Rum -or pressed 1 tb Brown sugar 2 ts Salt
1/2 Inch piece fresh ginger 4 tb Freshly squeezed lime juice
-root, finely chopped -(about 3 limes) 1/4 c Vegetable oil Rinse
the chicken and dry with paper towels. Rub the chicken with the
garlic and salt; place in a non-metallic dish or a heavy plastic
bag. Combine the remaining ingredients and add to the chicken.
Marinate in a cool place for at least one hour or refrigerate
for up to two days. Prepare the grill. When the coals are medium
in heat, drain the chicken and cook over the coals, turning
after 10 minutes and basting them frequently with the marinade,
for a total of 30 minutes, or until they are golden brown. If
the chicken is browning too quickly, move to a cooler part of
the grill. Serve hot or at room temperature. Serves six.