Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8 1/2  ounces        plum sauce or 3/4 cup
                        sweet-and-sour sauce
     1/3  cup           hoisin sauce
     1/3  cup           soy sauce
   3      tablespoons   honey
   3      tablespoons   water
   1      tablespoon    water
   1      tablespoon    sesame seed
   2      cloves        garlic -- minced
   2      teaspoons     gingerroot -- grated or
     1/2  teaspoon      ground ginger
   1 1/2  teaspoons     oriental chili sauce or
                        several dashes bottled hot
                        pepper sauce
     1/2  teaspoon      five-spice powder
   2                    broiler-fryer -- up to -1/2, up to
                        3-lb
                        chickens -- quartered, or cut up

Preparation:

For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs. Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top. Serve sauce with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator.