Grilled Mediterranean Chicken

While putting Rachel's school books together I found the original Mediterranean Chicken recipe. I have been faking it for several years. Thanks to the MacDowells for this recipe.
1/2 Cup olive oil
1/3 Cup balsamic vinegar
1 medium onion, chopped
6 garlic cloves, minced
1 large ripe tomato, chopped (can used canned)
1/4 tsp chopped fresh oregano or 1 tsp crumbled dried oregano
2 TBS chopped fresh parsley
salt and pepper to taste
chicken

In small bowl, combine the ingredients for the marinade. Pour half of the marinade into a shallow dish reserving the remaining half. Add the chicken to the baking dish and marinade at room temperature for 30 minutes to 1 hour or cover and marinade for 2 to 4 hours in the refrigerator, turning the chicken 3 or 4 times during this time period. Sear 2 minutes on each side. Baste and turn for 2 to 3 minutes each side uncovered. Baste turn and cook 6 minutes covered on each side. (a total of 17-19 minutes). Meanwhile place the reserved marinade in a small saucepan and simmer until it is reduced to a thick sauce about 10 minutes. Coat the chicken with the sauce or pass the sauce in a bowl.