1/2 c. white vinegar
1/2 c. vinegar, flavored with parsley and black pepper
1/2 c. water
2 cloves garlic, crushed and chopped
1/2 tsp. salt
1 Tbsp. chili powder
1/2 tsp. oregano (dried)
1/2 tsp. black pepper
1 bay leaf, crumbled
1 chicken, cut into pieces

Combine vinegar, water, garlic, salt, chili powder, oregano, pepper and bay leaf. Wash chicken and pat dry. Place chicken in shallow baking dish and marinate. Cover and refrigerate 3 hours, turning once. Bring to room temperature for grilling. Drain from marinade. Cook over hot coals 20 to 30 minutes, basting occasionally. Serve with homemade salsa and tortillas.