Shelly's Recipe

CHICKEN WITH DIJON MUSTARD AND TARRAGON

Category: Poultry I

2 (4 lb) chickens, cut into 8 pieces each
1 cup Dijon mustard
1/4 cup white wine and olive oil
2 scallions, white and green parts, finely chopped
2 tsp dried tarragon
1/4 tsp hot pepper sauce

Rinse and pat dry chicken pieces with paper towels. In a medium bowl, whisk the remaining ingredients. Divide the chicken and the marinade in 2 resealable bags. Cover and refrigerate at lest 1 hour and up to 4 hours.

Prepare grill and let burn until coals are covered with white ash. Leave the coals heaped in a mound in the center of the grill. Do not spread them out. Remove the chicken from the marinade, reserving the marinade.

Lightly oil the cooking grate. Arrange the chicken around the cooler, outer perimeter of the grill, not directly over the coals and cover. Grill, basting occasionally with the marinade, for 25 minutes. Turn the chicken over, cover, and continue cooking, about 20-25 minutes more. Do not baste during last 10 minutes of cooking. Serve hot. Serves 6-8