| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | c | Vegetable oil |
| 1/3 | c | Red wine vinegar |
| 2 | tb | Dijon mustard |
| 1 | tb | Salt |
| 2 | tb | Sugar |
| 1 1/2 | ts | Black pepper, fresh ground |
| 3/4 | ts | Dried tarragon, crumbled |
| 1/2 | ts | Hot pepper flakes (to taste |
| 2 | lb | Chicken parts * |
INSTRUCTIONS
* breasts (halved if whole) and the legs cut into drumsticks and thigh sections. In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, taragon, and red pepper flakes. Add the chicken and turn it to coat with the marinade. Let the chicken marinate, covered and chilled, overnight. Drain it and discard the marinade. Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 15 to 20 minutes, or until it is cooked through. NOTE: interstingly enough, the restaurant also makes the marinade in this dish for use as a salad dressing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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