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

Place chicken in a large Dutch oven. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain chicken and place in a large, shallow container. Combine remaining ingredients, stirring well; pour marinade over chicken. Cover and refrigerate 4 hours, turning frequently. Remove chicken from marinade. Grill over medium coals 10 minutes or until done, turning once. Yield: 8 servings.