1 chicken, cut into quarters, washed and dried 1/4 cup butter, softened 2 small shallots, chopped 1 Tablespoon fresh tarragon, chopped 1-1/2 teaspoons gf Dijon mustard 1-1/2 teaspoon coarse ground pepper Kosher salt
In a small bowl, combine butter, shallots, tarragon, mustard and pepper and mix well. Loosen skin from breasts and legs and rub 1/2 of the butter mixture under the skin. Rub remaining butter mixture all over chicken quarters inside and out. Sprinkle chickens all over with salt. Prepare a grill. When grill is hot, place chicken quarters over medium coals and grill for 15 minutes. Turn chicken over and grill for another 15 minutes. Reduce heat to low or move chicken to a cooler part of the grill and cook for another 15 minutes. Chicken is done when juices run clear when pierced with a fork.