Southwest grilled chicken

Yield: 6 servings

Measure Ingredient
1 cup Vegetable oil
⅓ cup Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Salt
2 tablespoons Sugar
1½ teaspoon Black pepper, fresh ground
¾ teaspoon Dried tarragon, crumbled
½ teaspoon Hot pepper flakes (to taste
2 pounds Chicken parts *

* breasts (halved if whole) and the legs cut into drumsticks and thigh


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.

Similar recipes