Ingredients

Marinade:

1 large sweet onion, chopped (about 2 cups)

1 cup lightly packed fresh basil leaves

1/2 cup lightly packed coarsely chopped fresh Italian parsley

3 tblsp olive oil

2 tblsp sherry vinegar

2 tblsp minced garlic

Chicken:

1 1/4 lb boneless skinless chicken breast halves

1 lb boneless skinless chicken thighs

1/2 tsp salt

1/2 tsp pepper

1/3 cup chopped fresh basil

Preparation

  1. Blend onion and 2 tablespoons water in blender until smooth, adding additional 1 tablespoon water if necessary. Strain through fine strainer into small bowl, pressing with spatula to extract juices; discard pulp. Return juice to blender, along with all remaining marinade ingredients; blend until smooth. Reserve 1/4 cup of the marinade; cover and refrigerate.

  2. Pour remaining marinade in large resealable plastic bag. Add chicken, turning to coat. Refrigerate 6 to 8 hours or overnight, turning occasionally.

  3. Heat grill. Remove chicken from marinade; discard remaining liquid. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.

  4. Sprinkle chicken with chopped basil; serve with reserved marinade.