Finger-Lickin' Finger Lakes Chicken

Fresh Herb Aioli

• 1 large organic egg yolk, at room temperature
• 1 teaspoon fresh lemon juice
• 1 cup grapeseed oil
• 1 minced clove garlic
• pinch sea salt
• 1 cup champagne vinegar (yes, one cup)
• 1 tablespoon minced fresh sage leaves
• 1 teaspoon minced fresh rosemary sprigs
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh oregano
• some more salt

1. In a suitable bowl, preferably one that won't spin around, whisk together the egg yolk, lemon juice and garlic. Add the oil a few drops at a time (or have someone do that for you), whisking until it emulsifies. Continue to dribble in the oil, whisking away, until all is incorporated.
2. Put half the aioli in another bowl, saving the remainder for another use. Whisk in the vinegar, add the herbs and add a tad more salt than you think neccessary, about a teaspoon in my case.

Finger Lakes Chicken

• 2 whole organic chicken breasts, split so you have four nice-sized pieces
• Freshly ground pepper
• Fresh herb aioli

1. Liberally sprinkle the chicken breasts with freshly ground pepper, put them in a ziplock bag with the aoili, smush so they are covered, and let marinate for at least three hours, or preferably overnight.
2. Grill, bone side down and covered, over medium heat for about 15-20 minutes, then turn and crank up the grill to high to finish, so that the skin gets nice and crispy.
3. Chill and bring along to your picnic, and serve along with some lovely dry riesling.