6 large boneless, skinless chicken breast halves
3/4 cup packed light brown sugar, divided
3/4 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup cider vinegar
1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
2 Tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce
2 Tbsp. vegetable oil
PLACE chicken into plastic storage bag. Mix 1/2 cup brown sugar and remaining ingredients in measuring cup. Pour 1 cup marinade over chicken. Marinate chicken in refrigerator 1 hour.
POUR remaining marinade into saucepan. Add brown sugar and simmer until sugar dissolves; reserve.
GRILL chicken on greased rack over medium-high heat 15 min. or until chicken is no longer pink in center, turning once. Serve chicken with reserved sauce.