In the morning, rinse chicken and pat dry. Place in non reactive bowl and coat with buttermilk, chives, salt, and pepper, turning the pieces for even coverage. Place in the fridge to marinate. Heat grill to medium high. Remove chicken from dish, discard any liquid. Grill chicken until cooked through, about 20-30 minutes, depending upon the size of the pieces. Use meat thermometer; cook to 165 degrees in the thickest part of the meat.