1/2 c. apricot jam
2 tbsp. soy sauce
2 tbsp. dry white wine or dry sherry
2 tbsp. minced scallions (green onions)
2 tbsp. minced garlic
2 tbsp. minced fresh ginger
2 tbsp. fresh lemon juice
Salt and freshly ground black pepper to taste
1 chicken (2 2/3 to 3 lb.), well rinsed, patted dry, and quartered

Combine all the ingredients except the chicken in a large bowl, and mix well. Rinse the chicken pieces well and pat them dry. Place them in the bowl and toss to coat with the marinade. Cover, refrigerate and marinate at least 4 hours, turning occasionally.

Prepare hot coals for grilling. Grill the chicken over medium-hot coals, basting frequently with the marinade, until the juices run clear when the meat is pricked with a fork, 15 minutes on each side. Serve immediately.