Grilled Herb Chicken Drumsticks

• 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

1. Combine all marinade ingredients in large resealable plastic food bag; add chicken drumsticks.
2. Tightly seal bag; turn bag several times to coat chicken well.
3. Place bag into 13x9-inch pan.
4. Refrigerate, turning bag occasionally, at least 3 hours.
5. Heat gas grill on medium or charcoal grill until coals are ash white.
6. Remove chicken from marinade.
7. Place marinade in 1-quart saucepan.
8. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
9. Place chicken onto grill.
10. 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.
11. Discard remaining marinade.
12. *Substitute 4 teaspoons dried basil leaves.

white wine, vegetable oil, fresh basil, green onions, fresh garlic, sugar, salt, coarse ground pepper, chicken drumsticks

Taken from www.landolakes.com/recipe/2305/grilled-herb-chicken-drumsticks (may not work)