Chicken With White Wine Lemon Pepper Marinade - cooking recipe

Ingredients

8 chicken thighs, skinless and boneless
Marinade
2 tablespoons olive oil
1/4 cup white wine vinegar
2 tablespoons dry white wine
2 tablespoons lemon juice
1 tablespoon garlic, minced
1 teaspoon Dijon mustard (heaping)
1/2 tablespoon lemon pepper
1/2 teaspoon salt
1/2 teaspoon tarragon
1/2 teaspoon oregano
1/2 teaspoon sweet basil
1/4 teaspoon sugar

Preparation

Combine the ingredients in a zip lock bag and add the chicken. Remove all the air and flatten the chicken. Put it on a cookie sheet to keep the chicken flat and freeze.
To thaw: Place the chicken in a sink with tempid water and let it sit for 20 - 30 minutes. Once thawed (or almost thawed) remove from the water and place in the fridge. You do not want the chicken to come to room temperature for fear of bacteria setting in.
Preheat barbecue.
Place the chicken on the barbecue and cook for 12 - 15 minutes or until done.