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1/3 cup vegetable oil
2/3 cup cider vinegar
1/2 cup chopped green onions, about 3
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp chopped fresh thyme
2 tbsp rosemary
1/2 tsp black pepper
2 garlic cloves, minced
dash of liquid smoke
6 skin-on, bone-in chicken breasts
1/2 tsp salt
In a large shallow dish, stir oil with 1/3 cup (75 mL) vinegar, onions, herbs, pepper, garlic and liquid smoke. Use liquid smoke only if cooking over a gas grill. Add chicken and toss to coat. Cover tightly and refrigerate overnight. Turn at least once. Set aside remaining 1/3 cup (75 mL) vinegar for basting chicken.
When ready to barbecue, grease grill and set heat to medium. Sprinkle chicken with salt. Place, skin-side down, on grill. Cover and cook 15 minutes. Turn chicken and barbecue, sprinkling or brushing often with remaining vinegar, until chicken feels springy when pressed, from 10 to 20 more minutes.
Calories 398, Protein 42.5g, Carbohydrates 2.6g, Fat 23.4g, Fibre 0.4g, Sodium 291mg.
At Inn on the Twenty in Jordan, Ont., this chicken is cooked over charcoal for a subtle smoky flavour. I still loved it made on my gas barbecue.
Instead of fresh herbs, you can use dried: 2 tablespoons (30 mL) dried leaf basil, 2 teaspoons (10 mL) dried parsley and 1 teaspoon (5 mL) each of dried leaf thyme and rosemary.