1/3 cup chopped fresh tarragon 1/4 cup Dijon mustard 1/4 cup dry white wine 1 tablespoon olive oil 1 tablespoon honey 2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces
Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer.
