1 chicken (about 3 lbs.), cut up
1 c. plus 1/2 c. white vinegar
2 tbsp. butter
1 med. onion, finely chopped
6 cloves garlic, peeled and minced
1 sm. can (6 oz.) frozen orange juice concentrate
2/3 c. honey
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. paprika

1. Place chicken in medium size bowl. Add 1 cup vinegar and marinate at least one hour at room temperature.

2. Meanwhile, melt butter in small frying pan. Add onion and garlic and saute about 3 minutes. Transfer onion and garlic to medium saucepan. Stir in honey and 1/2 cup vinegar, bring to boil. Add orange juice, reduce heat and simmer for 10 minutes (stirring occasionally). Remove from heat, refrigerate to allow sauce to cool and thicken.

3. Remove chicken from marinade and reserve marinade. Sprinkle both sides of chicken with salt, pepper and paprika.

4. Light grill. Cook chicken skin side up, over medium direct heat for 20 minutes, turning and basting frequently with vinegar marinade. Cook another 20 minutes, turning and basting with honey garlic sauce.