Ingredients
1 cup minced fresh basil1 cup canola oil1/2 cup lemon juice1/4 cup white wine vinegar2 teaspoons grated lemon zest3 to 4 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper8 boneless skinless chicken breast halves (6 ounces each)
Preparation
In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a thermometer reads 170°, basting occasionally with reserved marinade.
