1/2 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. sweet saki or white wine
1 tbsp. grated onion
1 clove garlic, minced
4 whole lg. chicken breasts, split, skinned & boned

In saucepan stir together brown sugar, soy sauce, onion, saki and garlic. Cook and stir over low heat until sugar dissolves. Cook, uncovered until like thin syrup, about 5 minutes more. Cool. Place chicken in shallow baking dish. Pour soy mixture over chicken. Cover and refrigerate 4 to 6 hours or overnight, occasionally spooning marinade over.

Remove chicken, reserve marinade. Coat grill with non-stick spray coating or cooking oil. Grill chicken over medium hot coals for 15 to 20 minutes. Turn often, brushing frequently with reserved marinade.