Grilled Chicken in Olive Oil-Chive Vinaigrette

Directions

In the container of a food processor or blender, place 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, ¼ tea each mustard, salt and pepper; process 15 seconds. While processor is running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons vinegar, remaining 3 tablespoons olive oil, garlic, and lemon peel. Finally add chives and process about 15 seconds more.

Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight).

Place chicken on prepared grill, skin side up, about 8 inches from heat. Sprinkle with remaining ¾ teaspoons salt and ¼ teaspoons pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted into chicken with ease.