Chili Sauce Chicken

In a large resealable plastic bag, combine the first 7 ingredients.

Remove 1/3 cup for basting.

Cover and refrigerate.

Add chicken to bag.

Seal and turn to coat.

Refrigerate for at least 2 hours.

Drain and discard marinade from chicken.

Grill, covered, skin side down, over medium heat for 20 minutes.

Baste with half of the reserved marinade.

Turn.

Grill 10 minutes longer or until a meat thermometer reads 180°.

Baste frequently with reserved marinade.