Ingredients
- 1/2 cup white wine or chicken broth
- 1/3 cup vegetable oil
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped green onions
- 2 teaspoons finely chopped fresh garlic
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon coarse ground pepper
- 3 pounds chicken drumsticks
Instructions
- Combine all marinade ingredients in large resealable plastic food bag; add chicken drumsticks.
- Tightly seal bag; turn bag several times to coat chicken well.
- Place bag into 13x9-inch pan.
- Refrigerate, turning bag occasionally, at least 3 hours.
- Heat gas grill on medium or charcoal grill until coals are ash white.
- Remove chicken from marinade.
- Place marinade in 1-quart saucepan.
- Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
- Place chicken onto grill.
- Grill, turning and basting occasionally with marinade, 30-40 minutes or until chicken is no longer pink and juices run clear when pierced with a fork.
- Discard remaining marinade.
- *Substitute 4 teaspoons dried basil leaves.
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