Languedoc Chicken

I posted this for the ZWT3. I have yet to make it, but it sounds like a flavorful twist to traditional grilled chicken. The Languedoc region of France features a number of Meditteranean ingredients.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 4  tablespoons plain low-fat yogurt
• 3  tablespoons sun-dried tomato paste
• 1  tablespoon olive oil
• 1⁄4 cup fresh basil leaf, crushed lightly
• 2  garlic cloves, chopped
• 4  chicken quarters

Directions

1. Combine first five ingredients (yougurt through garlic) and mix well.
2. Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
3. Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
4. Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.