In a bowl, make sauce by mixing together limeade, soy sauce, onion, garlic, curry powder, coriander, salt, ginger, and red pepper. Place the chicken on a prepared grill, skin side up, about 20 cm from the heat. Cook, turning every 10 minutes, for about 30 minutes. Baste with sauce and continue cooking, turning, and basting with sauce every 5 minutes, about 20 minutes longer or until chicken is fork tender. Cook: Marcy Wheeler, Delaware