Boned halved, skinned chicken breasts
1 c. mayonnaise
3 oz. dry vermouth
4 cloves garlic, mashed
1 tbsp. dry mustard
1 tsp. paprika
1 tsp. celery salt
1/2 tsp. dried rosemary
1/2 tsp. poultry seasoning
1/2 tsp. sugar
2 tbsp. Worcestershire sauce
1 tsp. A-1 Sauce
1 tbsp. tarragon vinegar
1/2 tsp. Angostura Bitters
1/4 tsp. Tabasco

Mix all ingredients until smooth. Add chicken to marinade and marinate 3-4 hours at room temperature. Turn several times. Place directly on grill from marinade and cook on hot grill.