Asian Kumquat Chicken

Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat.

Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

Cover and grill chicken, breast side up, over drip pan and 4 to 6 inches from MEDIUM heat 45 minutes.

While chicken is grilling, mix sherry, soy sauce and garlic powder; brush over chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Discard any remaining sherry mixture.

About 20 minutes before chicken is done, prepare Kumquat Sauce. Serve chicken with sauce.

KUMQUAT SAUCE: Remove seeds from kumquats. Mix orange juice, orange marmalade, lemon juice and ginger in 1-quart saucepan. (If using dried peaches or apricots, add them to saucepan.) Heat to boiling. Mix water and cornstarch; stir into orange juice mixture.

Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur.