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Ingredients
- 1/3 cup chopped fresh tarragon
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 chickens cut up
Preparation
Step 1
Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2” glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken, toss to coat. Let stand at room temperature 1 hour or refrigerate 2-4 hours, turning occasionally.
Place chicken on barbecue. Cover and grill until chicken is almost cooked through turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through about 7 minutes longer.