1 3 lb. chicken cut-up
1 1/2 c. white vinegar
2 tbsp. butter
1 medium onion finely chopped
6 cloves garlic peeled and minced
1 6 oz. can frozen orange juice
2/3 c. honey
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. paprika

Place chicken in medium bowl, add 1 cup vinegar and marinate at least 1 hour at room temperature.

Melt butter in small frying pan. Add onion and garlic and sauté until tender about 3 minutes. Transfer onions and garlic to medium size saucepan. Over medium heat add orange juice, honey and 1/2 cup vinegar to onions and bring to boil. Reduce heat and simmer, stirring occasional for about 10 minutes. Remove from heat and refrigerate to allow sauce to cool and thicken.

Remove chicken from vinegar and reserve marinade. Sprinkle both sides of chicken with salt, pepper and paprika. Place chicken on grill, skin side up, and cook over medium direct heat for 20 minutes. Turn and baste frequently with vinegar marinade only. Cook for 20 more minutes turning and basting frequently and liberally with honey-garlic sauce.