COMBINE BBQ sauce and sherry; set aside 1/3 cup (75 mL).

MARINATE chicken in remaining BBQ sauce mixture 30 minutes in refrigerator.

PLACE a shallow metal pan under left side of grill, directly over coals & preheat right burner to Medium-High heat.

GRILL chicken over right side 2-3 minutes to crisp skin. Move to left side over pan; close lid & cook 30 minutes for legs and breasts or 15 minutes for wings.

BRUSH with reserved sauce, close lid & cook 15-20 minutes more until done.