Just a few simple seasonings is all that's needed to make grilled chicken moist and tasty. Mustard and tarragon make great combination.—Janie Thorpe, Tullahoma, Tennessee
- 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.
Originally published as Grilled Tarragon Chicken in Taste of Home April/May 1995, p41
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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