1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon chopped basil leaves

1 tablespoon finely chopped  onion

2 teaspoons kosher salt

1 teaspoon whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 pounds)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns and garlic in a bowl.  Transfer the marinade to a gallon-sized plastic bag with the chicken and shake to combine.  Refrigerate for a least 3 hours and up to 12 hours.  Remove chicken from the marinade.  Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side.  Transfer the Chicken to a platter and enjoy!

Nutrition Information

Calories 282   Fat 6    Carbohydrates 5