Jeffs Sweet Marinade

make a mix of the following. You May need to heat it a little, to force the sugars to dissolve...

3 T molasses
3 T honey
2 T brown sugar
3 T soy sauce
2 cloves fresh minced garlic
1 T rosemarry (fresh preferred, but dried will do)
1/2 T thyme	(fresh preferred, but dried will do)
2 T whiskey

Mix ingrediants.  Measurements are flexible. 
Heat it for 10 seconds in the microwave, to help dissolve the sugars.
best on chicken, marinate for 24 hrs if you can, grill over charcoal....  

I like buying theighs & breasts in bulk.  I come home and portion  
family amounts into zip lock bags.  I pour some marinade in each one,
suck out the air, and freeze, for easy meals on the grill.

Also great for a beer can chicken: 
Take this liquid mixture, and spoon it/rub it all over a bird.  
Make sure to get it Inside, outside, and in between the skin and meat.  
Do this preparation over a shallow baking pan or something to catch what will inevitably drip off.

Then take anything that drips off, along with the balance of the unused liquid, 
and dump it into a 1/2 full can of beer (bringing the level of liquid inside the can to about 3/4 full).  
Plop the bird on the can and sprinkle with a little salt, pepper, and extra rosemary and thyme.  
The bird will fit relatively snuggly over the can, which forms a good seal.  
Try to seal the upwards facing end of the bird by pinning the skin together with a toothpick, 
or stuff an onion in the hole.  The goal is to keep the steam and moisture, that comes from the can, 
inside the cavity of the bird...  Roast the bird, in the oven at 350/375 for about 1.5 hours. 
(depending on weight of the bird).  A pie pan works well to hold the can/bird and catch the drippings.