Ingredients
6 tablespoons white vinegar3 tablespoons canola oil2 tablespoons ketchup2 teaspoons dried parsley flakes1-1/2 teaspoons garlic salt1/2 teaspoon paprika1/4 teaspoon dried oregano1/8 teaspoon hot pepper sauce1/8 teaspoon Worcestershire sauce1 bay leaf4 boneless skinless chicken breast halves (6 ounces each)
Preparation
In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally.
Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear.
