BBQ Tarragon-Dijon Chicken Breasts in Foil
- 6 chicken breast halves, about 3 lbs., skinned
- ¼ cup Dijon mustard
- ¼ cup tarragon vinegar or white wine vinegar
- 2 T. olive oil
- 4 tsp. minced fresh tarragon or 2 tsp. dried tarragon
- ¼ tsp. freshly ground pepper
- 12 to 15 small thin-skinned potatoes (1 to 1 ½ inches in diameter)
- Rinse chicken and pat dry. Combine mustard, vinegar, oil, tarragon, and pepper in a large heavy-duty plastic “Ziploc” bag. Add chicken and seal bag. Rotate bag to distribute marinade and place in a shallow pan. Refrigerate for at least 1 hour or until next day, turning chicken occasionally.
- Remove chicken from bag and drain, reserving marinade for later use in recipe. Arrange chicken in center of a large heavy-duty piece of foil (18 x 30 inches). Parboil the potatoes for about 15 minutes in salted water. Pile potatoes over chicken. Spoon reserved marinade over potatoes and crimp well to seal.
- Set foil bundle in center of cooking grate on BBQ grill. Close lid on grill. Cook until chicken is no longer pink and potatoes are tender when pierced (about 35 to 45 minutes).
- Transfer bundle to a platter, and open foil to serve. Season to taste with salt.
Makes 4 to 5 servings.