Broiled Chicken with Malt Vinegar

4 Chicken legs or thighs
3/4 Cup Malt vinegar
1/2 Cup Dry white wine
2 Large Shallots, thinly sliced
2 Tbsp. Fresh basil leaves or 2 Tsp. dried
1/4 Tsp. Salt
Fresh ground pepper to taste

Marinade: Combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove chicken from marinade and arrange in a foil-lined broiler pan. Broil 3-1/2” below heat source for about 8 minutes or until cooked, brushing with marinade.