20 minutes plus marinating and grilling time
1 tablespoon cracked black peppercorns
3 tablespoons chopped chives
1 tablespoon chopped rosemary
5 teaspoons salt
1 tablespoon chopped garlic
2 tablespoons chopped Kalamata olives
2 tablespoons chopped capers
1/4 cup chopped red onion
2 tablespoons Dijon mustard
Zest of 1 lemon, finely grated
Juice of 2 lemons
1/2 cup balsamic vinegar
1/2 cup olive oil
1 (4 to 6-pound) chicken, cut into 8 pieces
1. In a large bowl,
combine the peppercorns, chives, rosemary, salt, garlic, olives, capers, onion, mustard, lemon zest and juice, balsamic vinegar and olive oil. Add the chicken pieces and toss to coat.
2. Place the chicken
and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken
from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Remove the chicken to a platter and set aside for a few minutes before serving.