1/2 c. oil
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. fresh chopped basil or 1 tbsp. dried
2 whole boneless chickens

In small bowl, combine oil, lemon juice, vinegar, grated lemon peel, garlic, salt, pepper and basil. (Makes about 1 cup marinade.)

Put chicken in shallow baking dish and cover with marinade. Marinate chicken, turning once, for 30 to 45 minutes, or overnight.

Refrigerate until ready to cook.

Meanwhile, prepare charcoal for grilling or heat broiler. Grill or broil chicken until lightly browned on the outside and just cooked through, 3 or 4 minutes per side.

Transfer to serving dish. Garnish with lemon slices and fresh basil leaves.

Yields 4 servings.