Five-Herb Grilled Chicken with Green Aioli

1. 1

   Using a sharp knife, score each piece of chicken 2 or 3 times through the skin.

2. 2

   Transfer the chicken to a large bowl.

3. 3

   In a food processor, combine the parsley, basil, chives, jalapeno, thyme, rosemary, garlic and 1 tablespoon of salt; pulse until the herbs are finely chopped.

4. 4

   With the machine on, add the 1 cup of olive oil in a steady stream.

5. 5

   Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes.

6. 6

   Refrigerate the chicken for at least 4 hours or overnight.

7. 7

   Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green.

8. 8

   Scrape the green aioli into a small bowl and refrigerate.

9. 9

   Light a grill and oil the grates.

10. 10

    Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168, about 35 minutes.

11. 11

    Serve the chicken with the green aioli and grilled bread.

* Per serving · 4 servings · Values may vary.