6 boneless skinless chicken breast halves 2 Tbsp. olive oil 1/4 cup balsamic vinegar 5 tsp. sugar 5 Tbsp. (or 1/3 cup) catsup 1 1/2 tsp. Worcestershire sauce 1 green onion (minced) 1/2 tsp. dry mustard 3 cloves garlic (minced) 1/4 tsp. salt 1/4 tsp. black pepper 2 drops hot pepper sauce
Place the chicken in a plastic zipper bag. Combine remaining ingredients and pour over chicken. Refrigerate for 4 to 24 hours, turning bag occasionally. Preheat coals to medium-high heat. Move coals to one side of grill. Remove chicken and discard marinade. Place chicken on rack directly over coals; grill for 1 to 2 minutes on each side to sear. Move chicken to cooler area of grill, not over coals. Cover grill and cook 8-10 minutes until chicken is cooked through, but still moist.