In small bowl combine all ingredients except chicken. In large resealable plastic food bag place 2/3 cup marinade; add chicken. Tightly seal bag. Turn bag several times to coat chicken well. Refrigerate, turning occasionally, at least 4 hours or overnight. Refrigerate remaining marinade in separate covered container. Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; discard marinade. Place chicken on grill over drip pan. Grill, turning once, until chicken is no longer pink (15 to 20 minutes). Meanwhile, in 1-quart saucepan cook remaining marinade over medium heat until mixture comes to a full boil (2 or 3 minutes). Continue cooking until slightly reduced (7 to 8 minutes). Drizzle over chicken.

Broiling Directions. Prepare chicken as directed above. Broil 4 to 6 inches from heat until chicken is no longer pink (12 to 14 minutes). Continue as directed above.

Nutrition Facts (1 serving) Calories 220; Protein 27 g; Carbohydrate 9 g; Fat 1.5 g; Cholesterol 65 mg; Sodium 990 mg

Technique: Indirect cooking on the grill heats the food evenly from the sides rather than from the center. If using a charcoal grill, open all the vents, divide charcoal briquets evenly and arrange them in the grill, leaving space in the center. Light the coals. When they are ash white, place a foil drip pan between the coals and put the cooking grate in place. Set the food on the center of the grate, then put the lid on the grill. Don't lift the lid or turn the meat unless the recipe instructs.

Happily scanned and Mc formatted, using Buster, by Pamela Creeden 5/11/98