In a large pitcher, mix together the oil and lemon juice.
Add the garlic, basil, chives, salt, pepper and paprika.
Pour over chicken pieces and marinate for at least a half an hour, preferably at least two hours or up to 12 hours before cooking.
Remove the chicken pieces from the marinade.
You can use the remaining marinade to brush on the chicken before cooking but you should discard any that is left after that point for food safety reasons.
Bake, broil or grill until the chicken is completely cooked with no pink remaining inside. (Internal temperature of the meat should be 165°F.)
Serve hot or cool quickly and refrigerate for later use.