Greendale's Devon Gin Chicken

Mix the gin, water, lemon, onion and oregano together in a large, shallow dish, together with a good pinch of salt and a grinding of black pepper. Put the chicken breasts into the dish, turning them in the liquid to coat them, then cover the dish with clingfilm and put it in the fridge for up to 30 minutes (no longer).

Use a slotted spoon to lift the chicken out of the marinade, then grill the chicken until it is cooked through and any juices run clear. Serve straight away, with the torn Basil leaves scattered over.