1 cut up chicken (2 1/2 - 3 lbs.)
1/2 c. apricot jam
2 tbsp. soy sauce
2 tbsp. dry white wine
2 tbsp. fresh ginger, minced
4 scallions, minced
8 garlic cloves, minced
2 tbsp. fresh lemon juice
1/4 tsp. fresh ground black pepper

Combine all ingredients except chicken in large bowl and mix well. Refrigerate and marinate chicken at least 4 hours, turning occasionally. Grill chicken over medium hot coals, basting frequently until the juices run clear when the meat is pricked with a fork, about 15 minutes per side.