Barbecued Chicken

1/8  cup		white vinegar
1/8  cup		fleishmans Olive Oil Butter, cubed
1/8  cup		water
1/2  gram		dried thyme, oregano and
1/2  teaspoon		rosemary, crushed
1/8  teaspoon		garlic powder
1/10  teaspoon		salt
1/10  teaspoon		pepper
18  ounces		chicken breast, no skin, no bone, R-T-C, quartered

Tip: Click on the ingredient links to learn the nutritional information for all the Barbecued Chicken ingredients. The serving size for any ingredient in Barbecued Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a small saucepan, combine the vinegar, butter, water and seasonings;
bring to a gentle boil. Remove from the heat; cool to room temperature.
Pour the marinade into a large resealable plastic bag; add chicken. Seal
bag and turn to coat. Refrigerate for 4 hours, turning once.
Drain and discard marinade. Grill chicken, covered, over medium heat for
15-20 minutes on each side or until juices run clear.