Rinse fish thoroughly in cold water; pat dry, and place in a large shallow container.
Pour marinade over fish.
Cover and refrigerate 4 hours, turning fish once.
Remove fish from marinade, reserving marinade.
Open butterflied fillets, and place skin side down on grill.
Sprinkle with chives, and top each fillet with a sprig of thyme.
Lightly squeeze juice from lemon wedges over fish; place one lemon wedge on top of each fillet.
Grill butterflied fillets over medium coals 10 minutes or until fish flakes easily when tested with a fork.
Baste frequently with marinade.