Friday, May 29, 2009

Tim's Special Birthday Chicken aka Southwest Grill Chicken at the Aviary

This is a coveted recipe that I have only recently been able to get my hands on. It is THE best chicken ever. I do not lie.

1 cup vegetable oil
1/3 cup red wine vinegar
2 tablespoons dijon style mustard (Grey Poupon)
1 tablespoon salt
2 tablespoons sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon dried tarragon, crumbled
1/2 teaspoon dried hot red pepper flakes
2lb chicken breast tenderloins (pounded thin)

In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar, black pepper, and tarragon together, whisking red pepper flakes in last. Add chicken, turn to coat with the marinade. Let chicken marinade, covered, chilled, overnight. Before grilling, drain and discard marinade. Grill the chicken on an oiled rack 5-6 inches from glowing coals, turning it for 15-20 minutes or until it is cooked thoroughly.

Serves 6.

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