Contributed by NAMM web visitor Jan Toomey

• Chicken Parts, Breast or legs or thighs skinned.
  
• 1 cup margarine liquid type
  
• 1/4 cup dill cut up fresh or 2 tbsp dill
• 2 tbsp garlic minced
  
• salt and pepper to taste
  
• cayenne pepper,very little

Start your barbecue and cook the chicken parts as you would normally do. Last ten minutes of cooking add the melted margarine, salt and pepper; cayenne pepper; dill an minced garlic. Brush margarine mixture on chicken every 10 minutes - watch so chicken doesn't burn.

This is a great sauce for the chicken as well as corn on the cob and also baked potatoes. The dill is different and very tasty. The cayenne gives a bite of spice.

Number of Servings: 6