Smoked Tarragon Chicken on the BBQ | Creamy Shallot & Herb Sauce - Pit Boss Pro Serie 1150

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy.

fresh tarragon

🥗Healthier: dried tarragon

💰Cheaper: parsley

Dried tarragon is more accessible and still flavorful.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Chicken broth adds flavor without alcohol.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Cayenne adds heat without the cost of smoked spices.

Remove the backbone of the chicken, flatten it, and season.

Cook indirectly at 140°C with a cast-iron pan underneath.

When the chicken reaches 70°C internal temp, set it aside.

In the pan, sauté the shallot in the chicken drippings and deglaze with white wine.

Add broth, herbs, and cream. Let the sauce thicken. Return cut-up chicken to the sauce.

Turn off the BBQ and let it rest covered for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary