I have submitted this recipe as it was originally written however I prepare it slightly different. The original recipe calls for the marinade that the chicken was in to be used as the basting sauce but I am not comfortable with that. I double the marinade & after it has cooled I use 3/4 of the sauce to marinate the meat & reserve 1/4 of the marinade to use as the basting sauce while cooking. This marinade also works on pork. Prep times does not include marinating.