6 tablespoons white vinegar
3 tablespoons canola oil
2 tablespoons ketchup
2 teaspoons dried parsley flakes
1-1/2 teaspoons garlic salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1 bay leaf
4 boneless skinless chicken breast halves (6 ounces each)
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. Yield: 4 servings.
1 chicken breast half equals 208 calories, 7 g fat (1 g saturated fat), 94 mg cholesterol, 275 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.