Five-Herb Grilled Chicken with Green Aioli

• Three 3 1/2- to 4-pound chickens, quartered (see Note)
• 1/2 cup packed flat-leaf parsley leaves
• 1/2 cup packed basil leaves
• 1/2 cup snipped chives
• 2 tablespoons minced jalapeno
• 1 tablespoon minced thyme
• 1 tablespoon minced rosemary
• 1 tablespoon minced garlic
• Kosher salt
• 1 cup extra-virgin olive oil, plus more for the grill
• 1 cup mayonnaise
• 1 1/2 tablespoons fresh lemon juice
• Grilled bread, for serving

1. Using a sharp knife, score each piece of chicken 2 or 3 times through the skin.
2. Transfer the chicken to a large bowl.
3. In a food processor, combine the parsley, basil, chives, jalapeno, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped.
4. With the machine on, add the 1 cup of olive oil in a steady stream.
5. Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes.
6. Refrigerate the chicken for at least 4 hours or overnight.
7. Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green.
8. Scrape the green aioli into a small bowl and refrigerate.
9. Light a grill and oil the grates.
10. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168, about 35 minutes.
11. Serve the chicken with the green aioli and grilled bread.

three, parsley, basil, chives, jalapeno, thyme, rosemary, garlic, kosher salt, extravirgin olive oil, mayonnaise, lemon juice, bread

Taken from www.foodandwine.com/recipes/five-herb-grilled-chicken-with-green-aioli (may not work)