Salt and pepper
¼ cup olive oil
1 tsp mustard
1 tbs tarragon
1 chicken cut into eight pieces
Pre-heat the gill on high.
In a small bowl mix the olive oil, mustard, and tarragon. Coat the chicken all over with the mixture. Turn one of the burners to low and place the chicken skin side up on that burner turning it every 10 minutes. Grill 30 minute for the breasts (160 degrees on a instant thermometer) and 40 minutes for the dark meat. (180 degrees on an instant thermometer).
Let rest for 10 minutes and serve.