This recipe is a slightly altered version of the one found on food network's website found here. Really the only changes are that the original recipe calls for whole peppercorns which if you happen to catch one when you are eating will throw you a little off guard so I just used a very coarsely ground pepper, I added more basil and less chicken. It is key to let this marinate for as long as possible up to the 12 hours. It really makes a difference.
In a small bowl whisk together the oil, red wine vinegar, basil, red onion, salt, pepper and garlic.
Place the marinade in a gallon seal-able bag, add the chicken and shake till it as evenly dispersed as possible. Throw it in refrigerator for at least 3 hours and up to 12 hours.
When you are ready to grill, preheat your grill or prepare your grill pan. Remove the chicken from the bag and discard. Grill the chicken, turning once, until browned and just cooked through, between 4 and 6 minutes if using a gas grill (you will likely need more time on a grill pan). Serve!