1 cup water
1 tablespoon olive oil
1 teaspoon vegetable bouillon granules
1 dash garlic salt
1 1/2 teaspoons dried marjoram, crushed
1 teaspoon canola oil
2 cups chicken broth
Preheat grill for high heat.
In a medium bowl, combine water, oil, bouillon, garlic salt, marjoram, canola oil and chicken broth. Mix by hand or what you have on hand. Allow to stand about 45 minutes in the refrigerator.
Grill over medium high heat about 90 minutes per inch of center, or until chicken is cooked through and juices run clear.