1/2 cup chardonnay
1/4 cup finely chopped red onion
1/4 cup fresh lemon juice
2 tablespoons chopped parsley leves
1 tablespoon garlic salt
1 tablespoon light brown sugar
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon freshly ground black pepper
2 fresh rosemary sprigs
1 bay leaf
4 leaves chopped fresh basil, or 1 teaspoon dried
1 clove garlic, chopped
2 pounds bone-in chicken breasts
The chicken can also be cooked on a traditional outdoor grill. Marinate as directed in the recipe. Remove from marinade and grill over medium heat until chicken is almost cooked through, about 30 minutes, turning occasionally and moving around to avoid flame-ups.
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