Instructions: Rinse chicken. Place in heavy Ziploc bag. Combine all other ingredients except apricots in a bowl and mix well. Reserve half the marinade for basting.

Pour the remainder over bagged chicken. Close bag and turn to coat. Marinade one to two hours in the refrigerator, turning bag occasionally.

* Grilling directions for gas grill:
Preheat grill with all burners on high for five minutes. Turn off half the burners.

Remove chicken from bag and place on unlit portion of grill. Cover barbecue and cook chicken for 45 to 60 minutes, basting with reserved marinade every 15 minutes.

Grill chicken until tender and no longer pink. Remove chicken from grill and place on warmed platter. Drizzle Pepper Cot sauce over cooked chicken and garnish with apricots.

* Directions for charcoal grill:
Arrange an equal number of charcoal briquettes on each side of the grill.

Allow plenty of space in the grills center for chicken. Ignite briquettes and heat until covered with gray ash before starting to cook. Place chicken in center of grill (briquettes should not be under the chicken but on each side of chicken). Cover barbecue and cook chicken for 45 to 60 minutes basting with reserved marinade every 15 minutes. Grill chicken until tender and no longer pink. Remove chicken from grill and place on warmed platter.

Drizzle Pepper Cot sauce over cooked chicken. Garnish with apricots.

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