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How To make Grilled Chicken in Olive Oil Chive Vinaigrette

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Ingredients
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

Directions:
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.

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