• chicken breast or thighs
• ½ c olive oil
• ¼ c lemon juice
• ¾ c white wine vinegar
• 1 T sugar
• 6-8 cloves of garlic, crushed
• ½ t red pepper flakes
• 1 t dried oregano
• 1 t dried basil
• 1 t salt
• ½ t black pepper
• ½ c mint leaves

Puree everything except the chicken. Place chicken in marinade and refrigerate for 24 hours.

Remove chicken and grill on high heat. Put marinade into small sauce pan, add salt, and simmer until slightly reduced.

Serve with marinade.

Preparation time: 24 hour
Cooking time: 12 minutes

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