Really love the regular Basque Sauce as a marinade for chicken and pork. My favorite is Bone-in chicken breast with skin. Marinate for 2-5 hours throw it on the grill turning it as it gets brown. After the initial browning lower the heat to 400 degrees and moving the chicken to the top shelf of the grill. Close the lid and keep a careful watch that it doesn’t burn. When the skin is totally crisp, take the chicken off the grill. If it needs more cooking, put into a 375 degree oven until done. This will be the most juicy and flavorful chicken you have ever tasted thanks to the Basque Sauce.

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