1/2 Cup Soy Sauce
1/4 Cup Veg. Oil
1/4 Cup Red Wine Vinegar
1 t. Oregano
1 t. Rosemary
1/2 t. Sweet Basil
1/2 t. Garlic Powder
1/2 t. Parsley
1/4 t. Pepper
4 to 6 Chicken Legs

Combine all ingredients except Chicken.
Pierce Chicken with a fork and place in a non metallic bowl.
Pour Marinade over Chicken
Cover and refrigerate over night or as long as possible up to 24 hours, turning occasionally.
Remove Chicken from Marinade.
Cook on B-B-Q, or Bake 350* for 1/2 hour.
Baste often with the marinade while cooking.
Delicious even if you don't prefer oriental foods.