Instructions: I found this versatile recipe at HerbNET:

Rinse chicken breasts and pat dry. Gently lift up skin of each and rub each with a clove of minced garlic and 2 teaspoons chopped chives. Stuff about 2 tablespoons of the fresh herbs beneath skin of each breast. Set aside. Mix herb vinegar or wine with mustard, honey, crushed red pepper, and any herbs that did not fit into chicken, and whisk in the olive oil. Marinate chicken in this mixture for 2 hours or more, turning occasionally. Sprinkle with salt, pepper and paprika, and grill over hot coals or under broiler (about 6 inches from flame), skinside down, for approximately 7-8 minutes. Turn skin-side up and cook another 6-8 minutes, basting occasionally with marinade. Do not burn!

Suggested herbs (per breast)

Lemon: 1 Tbsp lemon thyme; 1 Tbsp lemon balm or lemon verbena; 1/8 tsp lemon zest; lemon vinegar

French: substitute shallots for garlic; 1 Tbsp chopped thyme; 1 Tbsp chopped parsley or marjoram; bouquet garni vinegar

Southwest: 1 Tbsp chopped cilantro; 1 Tbsp chopped oregano; 2-4 chile rajas; oregano-chile-garlic vinegar

Italian: 1 Tbsp chopped basil; 1/2 Tbsp chopped oregano; 1/2 Tbsp chopped parsley; 1 small sprig rosemary; Mediterranean marinade vinegar

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