Ingredients

1/2 cup balsamic vinegar

1/2 cup olive oil

1/4 cup chopped red onion

3 tbsp chopped chives

2 tbsp chopped Kalamata olives

2 tbsp chopped capers

2 tbsp Dijon mustard

1 tbsp cracked black peppercorns

1 tbsp chopped rosemary

1 tbsp chopped garlic

1 tsp salt

Grated zest of 1 lemon

Juice of 2 lemons

1 chicken, 4-6 pounds, cut into 8 pieces

Preparation

PREPARATION INSTRUCTIONS

  1. Combine all ingredients except chicken in a large food storage bag; seal. Turn to mix ingredients. Add chicken pieces; seal. Turn to coat. Marinate the chicken in the refrigerator 8-24 hours.

  2. Prepare a grill for medium-high heat. Remove the chicken from the marinade; grill on an oiled rack until the juices run clear or a thermometer inserted in the thickest piece reads 165 degrees, 20-30 minutes. Place chicken on a platter; let rest 2 minutes before serving.