Here’s a super-easy, low-fat, summery version of the classic French recipe Tarragon Chicken. Being in full summer-vibe mode, I adapted Nigela Lawson’s “Roast Marinated Tarragon Chicken” to the grill.  After all, why heat up your oven and house, when you can grill? Faintly licoricey, bitter-sweet Tarragon is an ideal herb to use with chicken, but fresh Thyme with some crushed garlic would also be a good choice in the marinade. Grilling the chicken adds complexity to the flavor of the finished succulent bird. If you have any leftovers, make a summer Chicken Salad accompanied by marinated summer veggies like cherry tomatoes, cucumber, and green beans. Enjoy! 

Grilled Marinated Tarragon Chicken
Yield: 4 servings

INGREDIENTS

·   3- to 4-pound chicken (Cornish hen would also work well)
·   ¾ cup chopped fresh tarragon
·   Juice and grated zest of 1 lemon
·   ½ cup olive oil
·   Malden salt or other flaky sea salt 

PREPARATION 

1. Butterfly the chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of the backbone and through small rib bones. Discard the backbone, and place the chicken in a large plastic bag with a zipper. Add ½ cup fresh tarragon, lemon juice and zest, and olive oil. Expel as much air as possible from the bag, and make sure the marinade coats the chicken. Refrigerate for at least ½ hour and up to 24 hours.
2. Heat your grill to 450 degrees. Oil the grill grates and place chicken skin side up on the grate. Spread the bird flat and roast until skin is crisp and golden, 35 to 45 minutes.
3. Sprinkle with salt to taste and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve with salad or your vegetable of choice and roasted potatoes.

Adapted from a recipe by Nigella Lawson: “Roast Marinated Tarragon Chicken”

Wine pairing: a French Chablis, Spanish Verdejo, Viognier, or Pinot Grigio would work with this dish. A chilled Rosé would also be a good choice.