One 3 to 3 1/2 lb. cut-up frying chicken, skin removed, can be substituted for the chicken breasts. Grill the chicken as directed in the recipe for 40 to 50 minutes or until chicken is fork-tender and juices run clear, brushing with glaze frequently and turning once.
Serve the chicken with steamed ears of corn (with herb butter) and a cucumber and tomato salad dressed with vinaigrette.
To broil chicken, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide.