Total Calories: 1,154
Remove wing tips from chicken. Pierce chicken pieces with tines of a fork, then place chicken in a large reclosable plastic bag or a shallow baking dish.
Place beer, chicken broth, onion, green onions, butter or margarine, tomato paste, garlic, tarragon and pepper in a blender container. Cover and blend until blended. Pour over chicken, turning to coat. Close bag or cover dish. Marinate at room temperature at least 2 hours or refrigerate up to 24 hours, turning pieces occasionally.
Remove from marinade, reserving marinade. Place chicken in shallow baking dish.
Cover with foil and bake in a preheated 350° oven for 20 minutes.
Spray cold grate with non-stick cooking spray or brush with oil. Place chicken on grill about 5 to 6 inches above medium-hot coals. Turning and basting every 5 minutes, cook for 30 to 45 minutes or until meat is no longer pink and juices run clear.
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