Southwest Chicken

Recipe Ingredients

1 cup	237ml	Vegetable oil
1/3 cup	78ml	Red wine vinegar
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Black pepper - fresh ground
3/4 teaspoon	3.8ml	Dried tarragon - crumbled
1/2 teaspoon	2.5ml	Hot pepper flakes - (to taste
2 lbs	908g / 32oz	Chicken parts *

Recipe Instructions

* breasts (halved if whole) and the legs cut into drumsticks and thigh sections.

In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, tarragon, and red pepper flakes. Add the chicken and turn it to coat with the marinade. Let the chicken marinate, covered and chilled, overnight. Drain it and discard the marinade.

Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 15 to 20 minutes, or until it is cooked through.

Note: interestingly enough, the restaurant also makes the marinade in this dish for use as a salad dressing.

Source:
National Pork Producers Council

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