Grilled Chicken In Olive Oil-Chive Vinaigrette Recipe

4 each chicken, breasts

6 tablespoon oil, olive, divided

4 tablespoon vinegar, white wine, divided

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

1/4 teaspoon mustard, dry

1 each garlic, clove

1 each lemon, peel

1 tablespoon chives, fresh, chopped

In the container of a food processor or blender, place 1 tb of the olive oil, 1 tb of the vinegar, 1/4 tea each mustard, salt and pepper; process 15 seconds. While processor is running, add 2 more tb olive oil and process 10 seconds. Add remaining 3 tb vinegar, remaining 3 tb 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 3/4 ts salt and 1/4 ts pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted into chicken with ease.