1 c. orange marmalade
1 c. Dijon mustard
1/4 c. honey
1 tbsp. curry powder
1 tbsp. fresh lemon juice
2 (3 1/2 lb.) frying chickens, quartered and skin removed
1/2 tsp. salt

Simmer first 5 ingredients in heavy, small saucepan over low heat 5 minutes, stirring constantly. Cool. (Glaze can be fixed ahead and kept covered in refrigerator.) Brush chicken pieces on all sides with half of glaze. Let stand 1 hour at room temperature. Sprinkle with salt.

Prepare barbecue (medium heat). Place leg-thigh pieces on grill. Cover with grill lid or heavy-duty foil and cook 7 minutes. Turn leg- thigh pieces over and arrange at outer edge of grill. Place breasts meaty side down in center of grill. Cover and cook 7 minutes. Brush all chicken pieces with glaze. Continue cooking until brown and cooked through, turning occasionally, about 10 minutes. Arrange on platter; brush with remaining glaze and serve.