Grilled Tarragon-Lemon Chicken with Mustard Glaze
Experience the delightful flavors of summer with this Grilled Tarragon-Lemon Chicken, where juicy, skinless chicken breasts are marinated in Dijon mustard and then grilled to perfection. As they cook, they are basted with a luscious tarragon-lemon sauce, infusing each bite with aromatic herbs and zesty lemon notes. Ideal for outdoor gatherings or a cozy family dinner, this dish is bursting with flavor and easy to prepare. Perfectly paired with a fresh salad or grilled vegetables, it’s sure to impress your guests. Note that bone-in chicken will require longer cooking times, so adjust accordingly if you prefer boneless breasts.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
Dijon mustard
2 teaspoons (none)
Skinless chicken breast halves
4 (skinned)
Black pepper
1/4 teaspoon (freshly ground)
Butter
1/3 cup (melted)
Dried whole tarragon
1 teaspoon (none)
Lemon juice
2 teaspoons (freshly squeezed)
Garlic
1 clove (minced)
Salt
1/4-1/2 teaspoon (to taste)
Instructions
1
1. In a mixing bowl, spread the Dijon mustard evenly over both sides of the chicken breasts. Sprinkle freshly ground black pepper over the chicken, ensuring a good coating. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours for the flavors to develop.
2
2. Preheat your grill for medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
3
3. In a small saucepan over low heat, melt the butter. Stir in the dried tarragon, lemon juice, minced garlic, and salt. Allow the sauce to simmer uncovered for about 5 minutes, stirring occasionally to blend the flavors. Once ready, remove from heat.
4
4. Take the marinated chicken out of the refrigerator and place it on the grill. Baste the chicken generously with the tarragon-lemon sauce.
5
5. Grill the chicken for 50 to 55 minutes, turning every 10 minutes and basting with the reserved sauce to keep it moist. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C). If your grill is too hot, it may dry out the chicken, so monitor your heat accordingly.
6
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Drizzle any remaining sauce over the chicken for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Tarragon-Lemon Chicken with Mustard Glaze?
It is a summer-inspired dish featuring chicken breasts marinated in Dijon mustard and basted with a savory tarragon-lemon butter sauce while grilled.
How many people does this recipe serve?
This recipe is designed to provide 4 servings.
How long should the chicken marinate?
The chicken should be marinated in the refrigerator for 2 to 4 hours to allow the flavors to develop.
What type of chicken should I use?
The recipe calls for 4 skinless chicken breast halves.
What ingredients are needed for the marinade?
The initial marinade consists of Dijon mustard and freshly ground black pepper.
What kind of mustard is best for this recipe?
Dijon mustard is recommended for its sharp and tangy flavor profile.
How do I prepare the grill?
Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled to prevent sticking.
What are the ingredients for the tarragon-lemon sauce?
The sauce includes butter, dried whole tarragon, freshly squeezed lemon juice, minced garlic, and salt.
How is the basting sauce cooked?
Melt the butter in a saucepan over low heat, add the herbs and seasonings, and simmer uncovered for about 5 minutes.
How long does the chicken take to grill?
The chicken typically takes 50 to 55 minutes to grill.
How often should I turn the chicken on the grill?
You should turn the chicken every 10 minutes to ensure even cooking.
When do I apply the tarragon-lemon sauce?
Baste the chicken generously with the sauce as soon as it is placed on the grill and continue basting every time you turn it.
What is the safe internal temperature for the chicken?
The chicken is safely cooked when it reaches an internal temperature of 165°F (75°C).
Can I use bone-in chicken for this recipe?
Yes, but keep in mind that bone-in chicken will require a longer cooking time than boneless breasts.
How much butter is used in the sauce?
The recipe requires 1/3 cup of butter.
Is fresh or dried tarragon used?
The recipe specifies 1 teaspoon of dried whole tarragon.
How much garlic is needed?
One minced clove of garlic is used in the basting sauce.
Should I let the chicken rest after grilling?
Yes, let the chicken rest for a few minutes before serving to help keep it moist.
What can I do with the remaining sauce?
Drizzle any remaining tarragon-lemon sauce over the cooked chicken before serving for extra flavor.
What side dishes go well with this chicken?
This dish pairs perfectly with a fresh garden salad or grilled vegetables.
How much lemon juice is required?
You will need 2 teaspoons of freshly squeezed lemon juice.
What should I do if the chicken is drying out?
Ensure you are basting frequently and monitor the grill heat; if it is too hot, the chicken may dry out.
How much black pepper should I use?
The recipe suggests 1/4 teaspoon of freshly ground black pepper.
How much salt is recommended?
Use 1/4 to 1/2 teaspoon of salt, or adjust according to your taste.
Does this recipe contain sugar?
No, this recipe does not contain any added sugar.
Is this recipe suitable for outdoor gatherings?
Yes, it is specifically described as ideal for outdoor gatherings or summer family dinners.
Can I use boneless chicken breasts?
Yes, boneless breasts can be used and will generally cook faster than the 50-55 minutes suggested for bone-in varieties.
What is the first step of the recipe?
The first step is to spread Dijon mustard over the chicken breasts and season them with pepper before refrigerating.
How many ingredients are in this recipe?
There are 8 main ingredients: chicken, mustard, pepper, butter, tarragon, lemon juice, garlic, and salt.
Is the chicken skin-on or skinless?
The recipe specifically calls for skinless chicken breast halves.