1. Place chicken in a shallow dish. Pour vinaigrette over chicken. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours.
2. Prepare a medium-hot fire in a barbecue grill or preheat broiler. Lightly oil grill rack or coat with a nonstick cooking spray. Remove chicken from marinade but do not pat dry. Reserve marinade. Grill or broil, skinned side down, 10 minutes. Turn and grill 5 minutes. Brush chicken with some of marinade and continue to grill, turning occasionally and brushing again, until chicken juices run clear when pricked with tip of a knife, 10 to 20 minutes longer. (Breast meat will take less time than thighs or drumsticks) Stop basting about 5 minutes before chicken is done.