Lemon, Tarragon, Chive, and Cilantro Grilled Chicken

Lemon, Tarragon, Chive, and Cilantro Grilled Chicken

The tarragon and chive plants that mysteriously revived themselves from winter are going gangbusters, so decided to come up with a marinade for some chicken I planned on grilling. This super-simple marinade imparted a wonderful, fresh taste to the chicken. I threw in a small handful of cilantro at the last minute, but you can certainly omit it if you want.

Lemon and Herbs for Marinade

Lemon, Tarragon, Chive, and Cilantro Grilled Chicken

Juice of 1 lemon
2 tablespoons fresh tarragon, minced
2 tablespoons fresh chives, minced
1 tablespoon fresh cilantro, minced
2 garlic cloves, minced
1/8 cup white wine
1/4 cup extra-virgin olive oil
Ground black pepper, to taste
1/4 teaspoon baking soda
2 pounds bone-in skin-on chicken

Whisk all the ingredients well in a small glass bowl. Add the chicken to a large Ziploc bag, then pour marinade over chicken and squish around to cover the chicken well. Marinade in the refrigerator for a few hours, up to overnight. One hour before grilling, take the chicken out of the fridge (keeping it in bag) and let rest on countertop for about an hour before grilling. Preheat grill with two outer burners on high and the two middle burners on low. Add the chicken to the top rack on the grill bone-side down, reserving marinade. Cook covered for 15 minutes, then flip chicken over and cook covered another 15 minutes. Turn chicken back over, baste with marinade, and cook five minutes more or until meat thermometer registers 165. Remove from grill and tent with foil for 10 minutes. We served this with rice cooked in chicken broth and fresh steamed broccoli. A perfect spring weekend meal!

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