Shelly's Recipe

TARRAGON BUTTER-BARBEQUED CHICKEN

Category: Poultry I

2 (3 lb) chickens
1 cup butter, softened
3 shallots, minced
2 tbsp minced fresh tarragon
1 tbsp Dijon mustard
1 tbsp coarsely ground pepper
Seasoned salt to taste

Rinse chickens and pat dry. Combine butter, shallots, tarragon, Dijon mustard and pepper in bowl; mix well. Rub chickens inside and out with some of the butter mixture. Loosen skin carefully from chicken breast; insert remaining butter mixture beneath skin.

Sprinkle with seasoned salt. Place chicken on grill rack in covered grill with water pan. Grill with lid down over indirect heat for 3 hours or until juices run clear when chickens are pierced with fork.