Herb Tomato Grilled Chicken

3 lb Chicken, cut-up

1 ds Salt

1 ds Black pepper

2 T Oil or melted butter

3/4 c Tomato ketchup

2 T Lemon juice

2 Cloves garlic, minced

2 t Dried basil leaves

Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.