Grilled Chicken With Arugula And Orange Salsa Verde

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One 4-ounce bunch of arugula, coarsely chopped

2 tablespoon snipped chives

2 tablespoons capers, drained and rinsed

1 garlic clove, minced

2 teaspoons finely grated orange zest

1/4 cup extra-virgin olive oil, plus more for brushing

3 tablespoons fresh orange juice

1 tablespoon white wine vinegar

Salt and freshly ground pepper

Four 6-ounce boneless chicken breast halves, with skin

Orange sections, for garnish

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