Grilled Chicken in Olive Oil-Chive Vinaigrette

• 4 each chicken breasts
• 6 tablespoons vegetable oil olive, divided
• 4 tablespoons vinegar white wine, divided
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1/4 teaspoon prepared mustard dry
• 1 each garlic clove
• 1 each lemon peel
• 1 tablespoon chives fresh, chopped

1. In the container of a food processor or blender, place 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, 1/4 tea each mustard, salt and pepper; process 15 seconds.
2. While processor is running, add 2 more tablespoons olive oil and process 10 seconds.
3. Add remaining 3 tablespoons vinegar, remaining 3 tablespoons olive oil, garlic, and lemon peel.
4. Finally add chives and process about 15 seconds more.
5. Dip each piece of chicken in sauce and coat well.
6. Marinate in refrigerator at least 4 hours (or overnight).
7. Place chicken on prepared grill, skin side up, about 8 inches from heat.
8. Sprinkle with remaining 3/4 teaspoons salt and 1/4 teaspoons pepper.
9. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted into chicken with ease.

chicken breasts, vegetable oil olive, vinegar white wine, salt, black pepper, garlic, lemon peel, chives

Taken from recipeland.com/recipe/v/grilled-chicken-olive-oil-chive-1782 (may not work)