I came upon this recipe in the early days of the internet on the text only newsgroup alt.recipes. The original post mentioned "Exported from MasterCook" and also referred to "Billy Jack". I normally leave the crushed red pepper out so the kids don't complain about the heat. We use it nearly weekly on boneless chicken thighs that I then cook up on the grill. The sugar provides for some nice caramelization and it's hard to overcook thighs so they don't end up dry like a breast might. You can add some fresh green pepper and onions to it as a variation.