Chile-Basil Vinaigrette

The oil overpowered everything and basically was a coating of olive oil on what was fairly crispy chicken skin. I increased the vinegar to 1/2 a cup and the "too much oil" already had ruined it. I would slowly add oil and get just enough to make the pepper and herbs sticky. Really surprised this was a magazine cover recipe.

1 T. vinegar to 1.5 cups oil? Was this recipe tested before publication?

How is this a vinaigrette and not chiles and basil swimming in oil?