With chicken (boneless-skinless) on our gas grill this means about 30 minutes. In 30 minutes most people would have that chicken breast dried out and crispy. Not my husband.
Here's what he does. Preheat the grill on Medium-High heat for 5-10 minutes. Then turn it down to low. Place the chicken on the grill and don't mess with it. After about 12-15 minutes turn the chicken. If the meat sticks it may need more time. Then cook on the other side for an additional 12-15 minutes. It helps to keep the lid down and to just let the heat work.
Now on to the marinade. I found this recipe on allrecipes.com. It was perfect for me because I have all of these herbs growing in my garden.
It starts with chopping up fresh parsley, fresh rosemary, fresh thyme, fresh basil and garlic. Add the apple cider vinegar, white wine, olive oil, lemon juice and salt and pepper.
Pour marinade into a heavy duty plastic bag. Add the chicken. Place bag in the refrigerator until ready to cook. Marinate at least 2 hours but can be left in the refrigerator for up to 24 hours.
Grill. Eat. Enjoy!