Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Ingredients

• 24 ounce skinned chicken breast halves 
• 1 tablespoon chives chopped
• 1.5 tablespoons dijon mustard 
• 4  ears corn with husks ( 2 1/4 pounds)
• 1 tablespoon rosemary fresh chopped
• 3 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 0.1 teaspoon pepper 
• 4 inch onion red
• 0.1 teaspoon salt 
• 0.5 cup vermouth dry white dry

Equipment

• bowl
• grill

Directions

1. Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish.
2. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.
3. Pull husks back from corn (do not remove).
4. Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.
5. Prepare grill.
6. Remove onion slices and chicken from dish, reserving marinade.
7. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.