Tarragon-Mustard Marinated Chicken Thighs

Tarragon-Mustard Marinated Chicken Thighs

Recipe courtesy of Ted Allen

Serve this dish with a glass of Robert Mondavi Private Selection Chardonnay!

Ingredients:

• 1/4 cup red wine or cider vinegar
• 2 cloves garlic, smashed with 1/2 teaspoon salt
• Harris Teeter black pepper
• 1 Tbsp Harris Teeter mustard
• 3/4 cups Harris Teeter olive oil
• 1/3 cup tarragon leaves, chopped
• 2 pounds bone-in, skin-on chicken thighs

Directions:

1. Whisk together all ingredients for vinaigrette. Wash chicken under cold water and pat dry. Place in large zipper bag, pour vinaigrette over, and marinate 4 to 6 hours.
2. When you're ready to grill, drain chicken and heat grill to medium. Place chicken on grill, skin side down, and cook about 20 minutes. Turn, and continue cooking another 20 minutes, until cooked through. Serve hot or cold.