Instructions: Rinse chicken under cold running water; pat dry with paper towels. Arrange chicken in 13- x 9 inch glass baking dish. Combine remaining ingredients in small bowl; pour half of mixture over chicken. Cover and refrigerate at least 1 hour or overnight. Cover and reserve remaining mixture in refrigerator to use for basting. Remove chicken from marinade; discard marinade. Pour hot water in foil drip pan and place under grill grid. Place chicken on grid directly above drip pan. Grill chicken, skin side down, on covered grill 25 minutes. Baste with reserved marinade. Turn chicken, baste again, and grill 20 to 25 minutes or until juices run clear and chicken is no longer pink in center. serves 6 .

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