8 chicken breasts, halved and skinned
2 c. soy sauce
1 c. vegetable oil
1/2 c. vinegar
1/4 c. packed brown sugar
1 tbsp. dried whole oregano
1 tbsp. dried thyme
2 tsp. dry mustard

Place chicken in large Dutch oven roaster. Add water to cover, bring to boil. Cover, reduce heat and simmer 15 minutes. Drain chicken and place in large shallow containers.

Combine remaining ingredients, stirring well. Pour marinade over chicken, cover and refrigerate 4 hours. Turn frequently. Remove chicken from marinade and grill over medium coals 10 minutes or until done, turning once. 8 servings.