1 c. tomato sauce
1/4. cider vinegar
1/4 c. oil
2 tbsp. honey
Chili powder
1/2 tsp. salt
Dash of cayenne pepper

Bring to a boil, stirring occasionally. Simmer and pat dry chicken (boneless). Pour sauce over and refrigerate 24 hours or 2 to 3 hours at room temperature. Place on hot grill 10 to 15 minutes. Brush both sides with sauce while cooking.