Bone-in chicken breast halves are marinated in a chive-infused olive oil vinaigrette prior to being grilled.

Grilled Chicken In Olive Oil-Chives Vinaigrette

6 tablespoons olive oil - divided use
4 tablespoons wine vinegar - divided use
1 teaspoon salt - divided use
1/2 teaspoon pepper - divided use
1/4 teaspoon dry mustard
1 clove garlic
Peel of 1 lemon
1 tablespoon chopped chives

4 broiler-fryer bone-in chicken breast halves

1. In container of food processor (or blender), place 1 tablespoon of the olive oil, 1 tablespoon of the wine vinegar, 1/4 teaspoon each of the salt, pepper, and mustard; process 15 seconds. While processor is still running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons wine vinegar, remaining 3 tablespoons olive oil, garlic and lemon peel. Finally add chives and process about 15 seconds more.
2. Place chicken in a glass dish and add vinaigrette, coating well. Cover and marinate in refrigerator at least 4 hours (or overnight), turning chicken often.
3. Remove chicken from marinade, reserving marinade for basting, and place on prepared grill, skin side up, about 8-inches from heat. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning and basting* with vinaigrette every 10 minutes, about 25 to 30 minutes or until a fork can be inserted in chicken with ease and juices run clear.

Makes 4 servings.

*Caution: Because the raw chicken marinated in the vinaigrette, do not baste chicken at the end of cooking to prevent any possible bacteria contamination and discard any remaining vinaigrette.

Recipe provided courtesy of the National Chicken Council. Used with permission.