Broiled Chicken with Malt Vinegar
and thighs, skinless
fresh or, 2 ts basil, dried
Marinade: combine everything but chicken and simmer for 2 minutes.
Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight.
Preheat broiler. Remove the legs from the marinade and arrange them in a broiler pan that is foil lined. Broil the legs 3½ inch below (or above) heat source for about 8 minutes brushing with the marinade.