Dijon and Tarragon Grilled Chicken

• 1/3 cup chopped fresh tarragon
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces

1. Combine first 5 ingredients in processor.
2. Process until smooth.
3. Place chicken pieces in 15x10x2-inch glass baking dish.
4. Sprinkle chicken with salt and pepper.
5. Pour tarragon-mustard mixture over chicken; toss to coat.
6. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
7. Prepare barbecue (medium heat).
8. Place chicken on barbecue.
9. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes.
10. Grill without basting until chicken is cooked through, about 7 minutes longer.
11. Serve chicken hot, warm, or at room temperature.

tarragon, dijon mustard, white wine, olive oil, honey, chickens

Taken from www.epicurious.com/recipes/food/views/dijon-and-tarragon-grilled-chicken-105171 (may not work)