Ginger Peach Barbecued Chicken

Heat the cornstarch, broth, preserves, sherry, soy sauce and ginger in a 2-quart saucepan over medium-high heat until the mixture boils and thickens, stirring often.  Remove the saucepan from the heat.  Reserve 1 cup broth mixture for basting.Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20 minutes, turning the chicken over once during grilling.Grill for 20 minutes more or until the chicken is cooked through, turning and brushing often with the reserved broth mixture.  Discard the reserved broth mixture.Serve the chicken with the remaining broth mixture.