- 2 teaspoons Dijon mustard
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon pepper
- 1/3 cup butter, melted
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 1/2 teaspoon garlic salt
- Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Grilled Tarragon Chicken
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This recipe was very tasty and easy to make! The chicken had both the taste of the mustard 'marinade' and the flavor of the basting added on while grilling. This recipe goes great with oven roasted asparagus!