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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.