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| Basil Grilled Chicken
2/3 cup Vegetable oil
1/2 cup Dry white wine
1 tablespoon Finely chopped fresh garlic
2 teaspoons Dried basil leaves
1 teaspoon Salt
1/2 teaspoon Pepper
1 3-4-pound frying chicken, cut up |
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In a large re-sealable plastic food bag combine all of the ingredients, except for the chicken. Mix, and then add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight. Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Meanwhile, with slotted spoon remove chicken from marinade; reserve marinade. In 1 quart saucepan bring marinade to a full boil (2-3 minutes). Place chicken on grill over drip pan. Grill, turning and basting occasionally with marinade, until chicken is fork tender (40-50 minutes). Just before serving, brush marinade over chicken. Recipe by: New Chicken Posted to MC-Recipe Digest V1 #995 by L979 <L979@aol.com> on Jan 8, 1998
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