Dijon and Tarragon Grilled Chicken
We use the marinade on boneless chicken breasts ... grill or bake.
- 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 (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces
- (* or use 4 boneless chicken breasts)
Combine first 5 ingredients in processor. Process until smooth.
Place chicken pieces in 15x10x2-inch 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 to 4 hours, turning occasionally.
*(or place boneless breast in zip lock bag and marinate ... for times listed above) Save out about 1/2 cup marinade for basting.
Prepare barbecue (medium heat). 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. Serve chicken hot, warm, or at room temperature.
(* or grill breasts for about 5-6 min per side)