1 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons orange marmalade
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste
1/2 tablespoon distilled white vinegar
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper to taste
Combine ketchup, Worcestershire sauce, soy sauce, orange marmalade, lemon juice, Worcestershire sauce, tomato paste, vinegar, garlic powder, salt and pepper in small bowl. Pour ketchup mixture over chicken thighs. Cover and refrigerate for at least 2 hours.
Preheat grill for medium heat.
Remove chicken from marinade and grill for 15 minutes on each side. Grill uncovered for 10 minutes, turning chicken once, turning occasionally. Grill uncovered for 10 minutes on each side. Remove chicken from grill and steam on both sides.