Grilled Chicken w/ Dijon Mustard & Tarragon
From Valery and Robert (USA)

Serves 8 to 10

Ingredients:
Two 4-pound chickens, cut into 8 pieces or use 4lbs. of chicken breasts,
(adjust recipe accordingly if you change serving size)
1 cup of Dijon mustard
¼ cup of dry white wine
¼ cup of olive oil
2 chopped scallions (both white & green parts)
2 tsp. of tarragon
¼ tsp. of Tabasco (or any hot sauce)

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Directions:
Rinse and dry the chicken. In a bowl prepare the marinade. Mix mustard, wine, oil, scallions, tarragon, and hot sauce. Divide the chicken and the marinade into two separate zippered plastic bags and refrigerate for 1-4 hours.

Start your grill and let the coals on the charcoal fire burn till covered with white ash. Oil the cooking grate. NOTE: It helps the cooking to leave coals in a pile...do not spread them out.

Arrange the chicken around the cooler, outer perimeter of the grill...not directly over the coals.

Cook for 40-50 min (20-25 on each side).