1 stick butter
1/4 cup white cooking wine or sherry
1 tbs Lawry's Seasoned Salt
1/4 tsp thyme
Put all ingredients in a small saucepan and place over low heat, stirring occasionally until the butter is melted.
Pour marinade over chicken in a glass baking dish, and put into the fridge to marinate for at least 2 hours.
Grill chicken. You may brush the chicken with extra marinade one time after turning, but make sure it cooks thoroughly to kill any germs since the raw chicken was sitting in the marinade.
Note: This is good for up to 4 chicken breasts in a 9x9 baking dish. If you have enough chicken that it needs to go into a 9x13, double the recipe.
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