Tarragon Grilled Chicken
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry sherry/Chicken broth||1⁄4 Cup (4 tbs)|
|Onion flakes||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|White pepper||1⁄8 Teaspoon|
|Broiler fryer chicken||3 Pound, quartered (1 Bird)|
Combine all ingredients except chicken.
Arrange chicken pieces skin side down with thick edges toward outside of 12-inch oval microproof baking dish.
Brush chicken with half the oil mixture.
Cook, covered with waxed paper, on HI (max. power) 10 minutes.
Turn chicken and brush generously with remaining oil mixture.
Cook, covered, on HI (max. power) 8 to 12 minutes.
Let stand 5 minutes before serving.