Citrus Tarragon Chicken

Citrus Tarragon Chicken

This wonderfully citrus and tarragon-infused grilled chicken is excellent for summer BBQs.

Here comes summer–AT LAST!  Memorial Day usually kicks off the summer cookout season, followed up by the 4th of July, and this is a perfect entry!

Tarragon is such a great herb for flavoring chicken.  It wasn’t one I’d normally think of to be honest, but years ago my chef friend Klaus served me broiled chicken that was flavored with tarragon and I was hooked.  He also used it in sauteed zucchini–try it. It’s wonderful.

Delicate herb and citrus flavor

The herb has a very slight anise-like flavor.  If that’s not your dish of tea then thyme is a fine substitute in this or even rosemary (although with rosemary, I’d use only about 2 tsp in the marinade because it’s quite potent!).

I love this done on the grill, but you can do it in the oven as well.  If I do this in the oven, I more often than not will pop it under the broiler for a few minutes to brown it more and crisp the skin.

Lovely done on the grill

This is very good served with my Smoky Two-Potato Salad and the chickens you see in the photographs were eaten with just that!

Citrus Tarragon Chicken

• 1 whole chicken, split or cut into quarters
• Marinade:
• 2 whole limes
• 2 whole lemons (large ones)
• 3 cloves garlic, crushed
• 2 tbs dried tarragon
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup olive oil

For marinade–juice the limes and lemons, reserving the rinds.


In a small bowl, mix the lemon & lime juices and the rest of the marinade ingredients.  Stir in the reserved lemon and lime rinds.


Make 1/4-inch deep slits on the meaty parts of the chicken–this helps the marinade infuse into the meat.


Place chicken in a large zipper freezer bag and pour marinade over chicken.  Seal the bag, mush the contents a bit so the marinade and citrus rinds are distributed evenly.  Place in refrigerator and marinate at least 4 hours, preferably overnight–I recommend strongly letting it marinate overnight!


Preheat BBQ grill to medium-low heat.  Place chicken bone side down on the grill. Grill for 30 minutes (with the lid closed).  Turn chicken and grill for an additional 30 minutes, or until internal temperature of chicken is 185 degrees F.


Alternately, this can be made in the oven by cooking it at 375 degrees F for 45-60 minutes, or until internal temp is 185 degrees F or juices run clear.


Serves 4.

Citrus Tarragon Chicken

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