1 c. vegetable oil
1/3 c. red wine vinegar
2 tbsp. Dijon mustard
2 tbsp. sugar
3/4 tsp. dried tarragon, crumbled
1/2 tsp. dried red hot pepper
2 lbs. chicken pieces
1 tbsp. salt
1 1/2 tsp. freshly ground pepper

Whisk together oil, vinegar, mustard, salt, sugar, tarragon, black and red pepper. Add chicken and marinate in Ziploc bag in refrigerator overnight. Drain and grill until cooked through. From the Aviary Restaurant in Rochester, Minnesota. Also use marinate as salad dressing. Easy!