Directions:
- 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 occasionally.
- Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.14 Kcal (2404 kJ) | ||
| Calories from fat | 357.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.71g | 61% | |
|---|---|---|---|
| Cholesterol | 221.08mg | 74% | |
| Sodium | 291.32mg | 12% | |
| Potassium | 535.16mg | 11% | |
| Total Carbs | 4.47g | 1% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 45g | 90% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 3.2mg | 18% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 210.13 Kcal (880 kJ) | ||
| Calories from fat | 130.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 61% | |
|---|---|---|---|
| Cholesterol | 80.91mg | 74% | |
| Sodium | 106.62mg | 12% | |
| Potassium | 195.86mg | 11% | |
| Total Carbs | 1.64g | 1% | |
| Sugars | 1.12g | 12% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 16.47g | 90% | |
| Vitamin C | 3.1mg | 14% | |
| Iron | 1.2mg | 18% | |
| Calcium | 19.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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