Grilled Rosemary Chicken in Herb Vinaigrette
1/4 cup dry white wine
1/4 cup rice vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1/4 cup olive oil
1/4 cup canola oil
Salt and pepper to taste
3 Tbsp. chopped fresh rosemary
3 Tbsp. chopped fresh marjoram
1 (3-pound) chicken, butterflied
For the vinaigrette, process the wine, vinegar, Dijon mustard, Worcestershire sauce and garlic in a blender or food processor until blended. Add the olive oil and canola oil gradually, processing constantly until thickened. Season with salt and pepper. Add the rosemary and marjoram. Process just until blended.
For the chicken, pierce the chicken with a sharp knife and arrange in a shallow dish. Pour the vinaigrette over the chicken, turning to coat. Marinate, covered, in the refrigerator for 6 to 8 hours, turning occasionally; drain.
Grill the chicken over medium-high heat (grill lid closed) until cooked through, turning occasionally.
I didn't have any fresh herbs, so I used dried rosemary and marjoram. Rather than butterfly a whole chicken, I used one cut-up chicken. I grilled it the pieces for about 20 minutes total.
Original recipe from Colorado Colore: A Palate of Tastes