• 10 pieces chicken legs and thighs
• 2 tablespoons oil
• 2 tablespoons cornstarch
• 1/2 cup water

Marinade:

• 1 cup tomato ketchup
• 1 can 7Up® or Sprite®
• 1 cup soy sauce
• 1/2 cup sugar
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 1 tablespoon freshly ground black pepper

In a deep bowl, mix thoroughly all marinade ingredients. Prick chicken with fork several times, then coat with marinade. Refrigerate tightly covered for at least 24 hours. Remove chicken from the fridge; it should be room temperature before cooking. Drain chicken of its marinade; reserve the liquid. In a sauce pan, mix water and cornstarch until free of lumps, then combine with the separated marinade and oil. Cook the sauce and simmer until it thickens. Prepare your charcoal barbecue, then grill your chicken. Don’t baste at this stage; it will burn the chicken due to the sugar content. When chicken is nearly cooked, baste chicken with the sauce and cook for one more minute on each side.