6 chicken breasts
1 c. mayonnaise
3 oz. dry vermouth
4 cloves garlic, crushed
1 tbsp. dry mustard
1 tsp. paprika
1 tsp. celery salt
1/2 tsp. rosemary
1/2 tsp. poultry seasoning
1 tsp. sugar
2 tbsp. Worcestershire sauce
1 tsp. A-1 sauce
1 tbsp. tarragon vinegar (I usually just add 1 tbsp. vinegar & 1/2 tsp. tarragon leaves)
1/2 tsp. angostera bitters
1/4 tsp. Tabasco sauce

Mix all sauce ingredients in blender. Pour over washed and patted dry chicken. Marinate overnight (once I couldn't get to cook it the next day and the chicken marinated two nights, boy was that scrump-deli-icious), turn several times while marinating. Arrange breasts on a broiling pan, reserving the sauce and bake 30 minutes at 350 degrees. Transfer to the grill and baste with sauce every 5 minutes, broil about 10 minutes each side. (I usually don't have the motivation to get the grill going, so they get finished off under the broiler, still Bar-B-Q yummy, but easier.)