3/4 c. soy sauce
1/4 c. vinegar
1 tsp. garlic powder
1/4 tsp. ginger
1 tsp. rosemary

Mix and pour over 6 skinned chicken breasts. Refrigerate at least 2 to 3 hours, turning at least twice. Cook chicken on grill 50 to 60 minutes. (Marinade may be re-used.)