Glazes for Grilling Chicken

The following glazes for chicken are to be used only during the last 10-15 minutes of cooking:

Mustard-Honey Glaze:  1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, and 1/2 teaspoon salt.

Oriental Orange Glaze:  1/4 cup melted butter, 1/2 cup orange marmalade, 1/2 teaspoon grated ginger root, 1 teaspoon grated orange rind.

Peach-Brandy Glaze:  1/4 cup melted butter, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 2 tablespoons peach nectar, 2 tablespoons brandy.

Soy-Honey Glaze:  2 tablespoons melted butter, 1/4 cup butter, 1/4 cup honey, 2 tablespoons lemon juice, 2 tablespoons soy sauce.

Spicy Plum Glaze:  1 cup red plum preserves, 2 teaspoons brown sugar, 2 teaspoons red wine vinegar, 1/2 cup mango chutney.  Leftover glaze can be used as a sauce.

Sweet-and-Sour Apricot Glaze:  1/2 cup apricot preserves (chop any large lumps).  3 to 4 tablespoons wine vinegar.

Photo Credit- Honey-Mustard Glazed Chicken at http://www.caterbid.com/blog/?p=3907