Instructions: For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat until bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside.

Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs.

Place chicken, skin-side down, on an uncovered grill directly over Medium coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or until tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling.

Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken.

This recipe yields 8 servings.

Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.

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