Wash and dry chicken and cut off any excess fat. Combine wine, shallots, tarragon, salt, and sugar in a roasting pan. Lay chicken in pan and coat with liquid. Cover and refrigerate for 1 day, flipping one time.
Take chicken out of liquid, rinse and dry.
Arrange chicken on a grill and cook about 25 minutes or until chicken is fully cooked, flip a few times to brown both sides.