Smoky Tarragon Chicken
 
      3 lb Chickens                          1/4 c  Minced fresh parsley
      1    Lemon                             1/2 c  Olive oil
    1/4 c  Minced fresh taragon           
 
  Salt and pepper Fruitwood chips, soaked in water
  
  Cut chickens into quarters.  Chop off backbones and flatten breasts with a
  smart blow from the flat of a cleaver or by pressing with the palm of your
  hand.  Remove last joint from wings (wingtips).  Cut several slits in the
  chicken legs.
  
  Squeeze juice from the lemon.  Mince the parsley and tarragon together. Mix
  together the lemon juice, olive oil and the tarragon and parsley. Rub the
  mixture into the chicken.  Cover and marinate.
  
  Recipe can be prepared to this point several hours ahead.
  
  Start the fire in the grill.  Season the chicken pieces with salt and
  pepper.  Put the dark meat chicken pieces on the grill about 6 inches from
  the coals and cook, turning with tongs every 5 minutes, about 25 minutes in
  all.  After cooking dark meat for about 12 minutes, throw the soaked
  fruitwood chips onto the coals; add the chicken breast pieces, cover the
  grill, and let the smoke permeate the meat for at least 5 minutes. Remove
  the grill cover and continue cooking until the meat tests done, about 7
  minutes more.  There is no need to baste since the chicken skin has enough
  fat to self baste.
  
  Yield: 4 servings.
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.

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