Fresh basil and garlic season these grilled chicken drumsticks.
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1/2 cup white wine or chicken broth
1/3 cup vegetable oil
1/4 cup chopped fresh basil leaves
1/4 cup chopped green onions
2 teaspoons finely chopped fresh garlic
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
3 pounds chicken drumsticks
*Substitute 4 teaspoons dried basil leaves.
Combine all marinade ingredients in large resealable plastic food bag; add chicken drumsticks. Tightly seal bag; turn bag several times to coat chicken well. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chicken from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
Place chicken onto grill. Grill, turning and basting occasionally with marinade, 30-40 minutes or until chicken is no longer pink and juices run clear when pierced with a fork. Discard remaining marinade.