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This chicken is best when cooked indirectly on a grill, but you can also roast it in an oven. Fresh tarragon has a brighter flavor than dried, but you can use a third the amount of dried if fresh is unavailable. Toss any leftover chicken with tarragon-flavored mayonnaise for a salad.

Bruce Aidells
Recipe by Cooking Light June 2004

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Credit: Karry Hosford

Recipe Summary

Yield:
5 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

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  • Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.

  • Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.

  • Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

Nutrition Facts

246 calories; calories from fat 31%; fat 8.4g; saturated fat 2.3g; mono fat 3.1g; poly fat 1.9g; protein 37g; carbohydrates 3.3g; fiber 0.1g; cholesterol 109mg; iron 1.8mg; sodium 1505mg; calcium 29mg.
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