In a bowl, combine the syrup, chili sauce, chives, soy sauce, mustard and cayenne. Set aside 2/3 cup for basting. Divide remaining marinade between two large resealable plastic bags; add chicken. Seal bags and turn to coat. Cover and refrigerate for 1 hour.
Drain and discard marinade. Place chicken in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 375° for 30 minutes; drain. Turn chicken over; baste with some of the reserved marinade. Bake for 10 minutes; turn and baste again. Bake 10-15 minutes longer or until juices run clear and sauce is thickened. Yield: about 4 dozen.