1 whole cut-up chicken
1/4 cup olive oil
1/4 cup wine vinegar
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon tarragon
1/4 teaspoon rosemary
1 clove garlic -- minced
1/2 teaspoon freshly ground black pepper
Instructions:
Mix in a pt. jar and shake vigorously. Pour into shallow dish. (I
use a Ziploc bag) Place chicken pieces. in marinade and turn to coat.
Cover and marinate overnight. Grill skin side up about 8" from heat.
Turn every 10 minutes for an hour or until fork tender.
