Ingredients
- 1/4 cup red wine or cider vinegar
- 2 clove garlic, smashed with 1/2 teaspoon salt
- 1 tablespoon mustard
- 3/4 cup olive oil
- 1/3 cup tarragon leaves, chopped
- 2 pound bone-in, skin-on chicken thighs
Preparation
Baking Directions:
Whisk together all ingredients for vinaigrette.
Wash chicken under cold water and pat dry.
Place in large zipper bag, pour vinaigrette over, and marinate 4 to 6 hours.
When you're ready to grill, drain chicken and heat grill to medium.
Place chicken on grill, skin side down, and cook about 20 minutes.
Turn, and continue cooking another 20 minutes, until cooked through.
Serve hot or cold.
