Cooking Directions

• Stir the broth, lemon juice, basil, parsley, salt and black pepper in a large bowl.  Add the chicken and turn to coat.  Refrigerate for at least 1 hour or up to 8 hours.  (The broth and salt in this brining mixture will pull the flavors of the herbs into the chicken and help the chicken retain more moisture during cooking).
• Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the brining mixture.
• Grill the chicken for 35 minutes or until cooked through, turning the chicken over once halfway through the grilling time and brushing often with the brining mixture. Discard the remaining brining mixture.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley, crushed
• 0.5 teaspoon kosher salt
• 0.125 teaspoon ground black pepper
• 2 pounds bone-in chicken breast half, skin removed (4 halves)