Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        marinade
     1/2  cup           orange juice
     1/4  cup           vegetable oil
   1      tablespoon    chopped fresh basil*
   1      tablespoon    chopped fresh oregano**
   1      tablespoon    dijon mustard
   2      tablespoons   lime juice
   1      teaspoon      finely chopped fresh garlic
                        chicken
   4                    chicken thighs with legs attached -- (7 oz each)
     1/2  cup           chutney

Preparation:

In large resealable plastic food bag combine all marinade ingredients; add chicken. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9 inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight. Heat broiler, Remove chicken from marinade reserve marinade. In 1 quart saucepan bring marinade to full boil; boil 1 minute. Stray broiler pan with cooking spray. Place chicken on broiler pan. Broil 6-8 inches from heat, turning every 10 minutes and basting with marinate until chicken is no longer ink (30-35 minutes). Serve chicken with chutney if desired.