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Grilled Chicken with Tarragon

Submitted by: Mary on 06/26/2004
2259 views
2.67 avg rating
178 votes
 
 
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Ingredients

One 5 lb chicken, cut into four pieces
Freshly ground black pepper
6 Branches of fresh tarragon

1/2 C of dry white wine
Olive oil
Coarse salt

Directions

Season the chicken pieces with freshly ground black pepper. Press four branches of the tarragon on to the chicken and place them in a dish large enough to hold the chicken comfortably. Sprinkle with the white wine, cover with plastic wrap and marinate in the fridge for 4 hours, turning twice. Meanwhile, chop the leaves from the remaining branches of tarragon and reserve.



Half an hour before cooking, heat the grill. Arrange the coals and adjust the heat so you have a medium hot side and a medium-low side. The cooking rack should be about 5-6 inches above the wood or coals.



Remove the chicken from the marinade. Brush the chicken with olive oil and season all over with salt. Grill the chicken with the tarragon branches over the medium hot side of the grill for 5-7 minutes to colour the chicken on both sides. Then move the chicken pieces over to the medium-low side to finish cooking all the way through - another 20-30 minutes. When the chicken is well browned and cooked through to the center (170 degrees F on a meat thermometer), remove the tarragon branches, transfer the chicken to a serving plate, sprinkle with the chopped tarragon and serve.

Additional Information

If you don`t grill, the chicken can also be roasted. Heat the oven to 400 degrees F. Place the chicken in a roasting pan and roast in the heated oven, turning once or twice, for roughly 12-15 minutes per side. Use the same test for `doneness.

Servings

4

Calories

1

Time to prepare

15 minutes

Difficulty

Easy
 

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