|Broiler fryers||6 Pound, split (2 whole, 3 pound each)|
|Vegetable oil||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Prepared horseradish||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Garlic clove||1 Small, crushed|
Place chicken in 2 large shallow containers.
Combine remaining ingredients, stirring well; pour over chicken.
Cover and refrigerate at least 2 hours, turning chicken occasionally.
Remove chicken from marinade, reserving marinade.
Grill chicken over low coals 45 minutes or until done.
Turn and baste chicken frequently with marinade.