This is my favorite way to use fresh tarragon - it just adds that little special something to grilled chicken.
Skinless, boneless chicken pieces (I like to buy one small package each of thighs and breasts)
5-7 cloves garlic, minced
Juice from two lemons
Olive oil (regular), about 1/4 cup
Several sprigs fresh tarragon, leaves stripped off and minced
Kosher salt to taste
Freshly-ground black pepper to taste
Rinse chicken pieces, cut breasts in half, and slash all of the chicken pieces shallowly and diagonally (to allow them to absorb more flavor from the marinade). Put marinade ingredients in a gallon-sized ziploc bag or mix them together in a shallow baking dish large enough to hold all the chicken. Use more salt and pepper than you otherwise might, since most of the marinade will be left behind when you cook the chicken. Put the chicken into the ziploc bag, squeezing out all the extra air inside the bag, and flip it around a few times to evenly distribute the marinade over the chicken. If you are using a baking dish to marinate the chicken, be sure to flip each piece over a couple of times in the marinade, so the good stuff coats each piece. Let marinate anywhere from one to four hours (the longer it marinates, the more intense the flavor will be).
Grill the chicken on your gas or charcoal grill.
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