Dijon and Tarragon Grilled Chicken
- ¼ cup dry white wine
- 1/3 cup fresh tarragon
- ¼ cup Dijon mustard
- 2 chickens (each about 3 1/4 pounds)
- 1 tablespoon honey
- 1 tablespoon olive oil
Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasi...