Coat chicken with Horseradish Peppercorn Grille Sauce on all sides and place in a covered shallow dish. Refrigerate chicken at least two hours or as long as overnight.
Preheat half the grill to medium-high heat and the other half to low heat. Remove chicken from marinade shaking excess off. Discard marinade.
Place chicken on greased grate over medium-high heat grill 8-10 minutes, turning over after 5 minutes. Move chicken to low heat area of grill and grill for 20-25 minutes or until the chickens internal temperature reaches 165°F and the juices run clear. Baste additional grille sauce on the chicken one or two times near the end of the cooking process. Serve with fresh grille sauce.