Ingredients
1 TB Cracked Peppercorns
3 TB Chives
1 TB Chopped Rosemary
1 TB Garlic
2 TB Kalamata Olives
2 TB Chopped Capers
1/4 c Chopped Red Onion
1 TB Dijon Mustard
Zest 1 Lemon
Juice of 1 Lemon
1/4c Balsamic Vinegar
1/4c Olive Oil
1 (2- 4lb Chicken), Cutup
Preparation
Combine all ingredients. Add chicken, toss to coat. Place chicken & marinade in large ziplock bag, squeezing out air. Refrigerate overnight, or up to 24 hrs. Remove chicken from marinade, grill on med-high heat, until juices run clear or 165 degrees internal temp.
