Mince garlic in a food processor, then add basil and process until roughly chopped.
Drizzle in olive oil until a thin ketchup consistency is achieved. Add salt and whirl for 5 seconds to combine.
Place chicken in a baking dish and pour marinade over chicken, turning pieces to coat evenly. Cover and refrigerate for 4 hours.
Grill over medium high heat until cooked through, about 8 minutes per side.
