1. Allow chicken breasts to thaw if frozen and approach room temp.

2. Combine all condiments for marinade and wisk/stir.

3. Combine chicken + marinade in a dish/bowl suitable for the volume and keep at room temp until all components have blended and the chicken is thoroughly immersed,

4. Marinate chicken in refrigerator for approx. 18 hours periodically turning the breasts.

5. Four (4) hours prior to cooking remove from refrigerator and allow butter to liquefy

(note if necessary immerse bowl/vessel in hot H2O in sink to accelerate process do not allow H2O into marinade),

6. Place chicken on hot grill and turn regularly -spoon marinade and spray Pam on pieces at regular intervals,

7. At least once during cooking, remove each breast and immerse in marinade thoroughly coating with sauce and partially liquefied butter, return to grill,

8. Chicken should be lightly browned on the exterior and pale white/ moist inside

(meat will continue to cook once removed from heat),

9. Microwave or sauté remaining marinade to quick boil and pour over chicken prior to serving,

Serve whole or skewered in pieces with pineapple and pepper.

Mildly seasoned rice , couscous, or bulgur pilaf are good accompaniments.