Herb Marinated Chicken
|Chicken||4 Pound, cut up (1 In Number)|
|Water||1⁄4 Cup (4 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1 Teaspoon|
|Finely chopped fresh rosemary/3/4 teaspoon dried rosemary leaves, crushed||1 Tablespoon|
|Finely chopped thyme/3/4 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Finely chopped fresh tarragon/3/4 teaspoon dried tarragon leaves, crushed||1 Tablespoon, finely chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Place chicken in a shallow glass dish or large heavy plastic bag.
Whisk together water, vinegar, mustard, garlic, salt, pepper, sugar, rosemary, thyme and tarragon in small bowl; continue whisking while slowly adding olive oil.
Pour mixture over chicken; cover dish or close bag.
Marinate in refrigerator at least 4 hours, turning once or twice.
Remove chicken from marinade; discard marinade.
Oil hot grid to help prevent sticking.
Place dark meat pieces on grill 10 minutes before white meat pieces (dark meat takes longer to cook).
Grill chicken, on a covered grill, over medium Kingsford briquets, 30 to 45 minutes, turning once or twice.
Chicken is done when meat is no longer pink by bone.