| 2 lrg. cloves, in skins | 1/4 c. white wine vinegar |
| 3 tbs. olive oil | 1 tbs chopped fresh rosemay |
| 1 tsp salt | 1/2 tsp ground pepper |
| In mall nonstick skillet, cook garlic in skins until brown on all sides. Cut garlic skin and squeeze out galic. Mas garlic until smooth. On small bowl mix garlic, vinegar, oil, rosemary, salt and pepper. Whisk until well blended. Baste on chicken every 20 minutes while grilling. Do not baste last 5 minutes. |