4 chicken breasts, B/S,
1 teaspoon white vinegar,
1 tsp. paprika,
1 pinch dry basil,
1 pinch dry oregano,
1 clove garlic, pressed,
1 tsp. chopped fresh parsley,
2 tablespoons vegetable oil,
salt and pepper to taste.
Recipe:Combine all the ingredients, except salt and pepper, in a ziplock bag. Shake the bag gently to coat the chicken breasts with the marinade and put the ziplock bag in the refrigerator for at least an hour. Fire-grill the chicken breasts at medium temperature and serve them with grilled pepper spears, zucchini and asparagus. This is an easy and delicious camping recipe.
