- 1.5 pounds boneless, skinless chicken thighs or breasts (fat removed)
- ¾ cup sweet hot mustard
- ½ cup chopped fresh tarragon or 1 tblsp dried tarragon
- 1 tsp Black pepper
In the morning put all ingredients in a bowl, stir, cover and refrigerate. Marinate it for at least 1 hour or as long as overnight.
Using a hot grill cook until done. I think it tastes best when the sweet hot mustard gets a bit charred from the hot heat. Can bake of broil in oven.