*Pre-cut chicken parts may be substituted but they should be from smaller chickens as large parts take too long to cook on the grill to insure they are cooked to the proper temp.

**Mirin is best to use here, but if you can't find it in your store--it'd be in the Asian food section and a major brand is Kikkoman, then white wine will do.

Cut up chicken into serving pieces. I cut the chickens into quarters, but cut the wing off the breast.

Combine all sauce ingredients in a small saucepan. Bring to boil and reduce heat to a simmer. Simmer, uncovered, for about 10-15 minutes or until sauce is reduced by 50% and has a consistency like maple syrup. Cool to lukewarm then refrigerate until chilled. I recommend you make the sauce either very early in the day or the day before.

Preheat grill to low/med-low heat. If you have a thermometer installed in the lid, grill temp should be 300-350 degrees F.

Place chicken bone side down on grill. Close lid and cook for 20-25 minutes; turn chicken and cook for 20 minutes.

Turn up grill heat to med-high heat. Baste both sides of chicken with the sauce. Cook about 5 minutes on *each* side to crisp chicken.

FYI--internal temperature of chicken should be 180 degrees F for food safety -OR- juices should run clear.