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Ingredients
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/3 tsp. ground mustard
- 1 clove garlic
- Grated peel of 1 lemon
- 1 tsp. chopped fresh chives
- 4 boneless, skin-on chicken breast halves
Details
Servings 4
Preparation
Step 1
In food processor or blender container, combine 1 tbsp of the oil, 1 tbsp. of the vinegar, 1/4 tsp. of the salt, 1/4 tsp of the pepper, and the mustard. Cover; process 15 seconds. While processor is running, add 2 tbsp. of the olive oil; process 10 seconds. Add remaining 3 tbsp vinegar, remaining tbsp oil, the garlic, and lemon peel, add chives; process 15 seconds more. Pour sauce into shallow glass dish or large reseal-able food storage plastic bag; place chicken in dish or bag. Turn chicken to coat and cover with sauce. Cover dish or seal bag; marinate in refrigerator at east 4 hours or up to overnight.
When ready to grill, place chicken on prepared grill, skin-side up, about 8 inches from heat. Sprinkle with remaining 3/4 tsp salt and 1/4 tsp. pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until chicken is no longer pink, fork can easily be inserted in chicken, and juices run clear, discard any remaining marinade.
Serves 4
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