Tarragon Chicken



1.5 pounds boneless, skinless chicken thighs or breasts (fat removed)

¾ cup sweet hot mustard

½ cup chopped fresh tarragon or 1 tblsp dried tarragon

1 tsp Black pepper


In the morning put all ingredients in a bowl, stir, cover and refrigerate. Marinate it for at least 1 hour or as long as overnight.

Using a hot grill cook until done. I think it tastes best when the sweet hot mustard gets a bit charred from the hot heat. Can bake of broil in oven.

Serves: 4



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