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| 2/3 Tasse | vegetable oil |
| 1/2 Tasse | Dry white wine or chicken broth |
| 1 Esslöffel | garlic fresh, finely chopped |
| 2 Teelöffel | basil leaves dried |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 | 3-4-pound frying chicken; cut in 8 pieces |
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In a large resealable plastic food bag combine all marinade ingredients; add chicken piese. Thightly seal bag. Turn bag several times to coat chicken. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Meanwhile, with slotted spoon remove chicken from marinade; reserve marinade. In 1 quart saucepan bring marinade to a full boil (2-3 minutes).
Place chicken on grill over drip pan. Grill, turning and basting occasionally with marinade, until chicken is fork tender (40-50 minutes). Just before serving, brush marinade over chicken.
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