6 chicken breasts
1/4 c. finely chopped onion
2-3 cloves garlic
1/4 c. sugar
1 c. red wine vinegar
1 c. vegetable oil
1 c. catsup
2 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1 tsp. oregano
1/2 c. orange marmalade
1/2 tsp. ginger

Parboil chicken until no longer pink. Cool chicken. Mix above ingredients in saucepan. Bring to a boil and cool. Layer chicken in large bowl with mixture. Let stay overnight. Cook on grill until tender.