Chicken with Pepper & Herb Marinade

INGREDIENTS

• 1 cup Prenzel Lemon Rice Bran Oil or Rosemary Rice Bran Oil
  
• 2 Tbsp Prenzel Vincon White Wine Concentrate with enough water to make to ½ cup
  
• 2 tsp. cracked black peppercorns
  
• ¼ cup fresh lemon juice
  
• 3 cloves garlic, crushed
  
• 2 tsp. chopped fresh rosemary
  
• 1/3 cup chopped fresh basil
  
• 2 kg chicken, quartered

METHOD

Mix all ingredients except chicken into a large bowl.

Add chicken to marinade, mix well and cover, then refrigerate overnight.

Drain the chicken and reserve the marinade. Cook the chicken in a covered BBQ until brown and tender.

Heat the reserved marinade in a pan, bring to the boil then drizzle over the chicken to serve.