Instructions: Combine the first 4 ingredients in plastic bag. Add chicken pieces and marinate 15 minutes; drain. Place almonds and parsley in plastic bag. Place chicken pieces, a few at a time, in almond mixture. Shake to thoroughly coat. Place chicken, plum halves, and tarragon into barbecue basket or thread onto skewers. Grill over medium indirect heat 8 minutes or until browned and cooked through. Watch carefully to avoid burning. If desired, serve on lettuce and pea pod-lined platter. Spoon the plum sauce over the chicken.

This recipe serves 4.

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