My stepdad found this in an old Southern Living cookbook back in the mid-seventies. It was a family favorite instantly. Recipe can be doubled up to two whole chickens without having to double the recipe for the marinade.
Place chicken pieces in boiler and cover with water and par-boil.
Meanwhile chicken is boiling, mix the remaining ingredients together in either a small or medium bowl til well mixed. Pour into a gallon storage bag or other container large enough to hold chicken pieces.
Place chicken in container with the marinade. Let rest two hours or overnight.
Grill over medium-hot grill/coals til thoroughly cooked and skin is browned, basting with remaining marinade in container, (its actually more flavor punched slightly burnt).