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    Home » Main

    Dijon and Tarragon Grilled Chicken

    Published: Sep 26, 2019 · Modified: May 2, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This Dijon and Tarragon Grilled Chicken gives a subtle nod to French cuisine and helps keep your grilled chicken moist.

    I like to make this in the summer and fall while I still have a big, fluffy stand of fresh tarragon.

    It is super easy with 4 ingredients for the sauce.

    And -it keeps on giving... I chopped the leftovers finely for chicken salad and stirred in a little mayonnaise... voilà... Chicken Salad à la français.  I even  put the chicken salad in these cute Gourgères to amp up the French.

    Gourgères filled with chicken salad and egg salad on a plate

    Chef's Tips for Dijon and Tarragon Grilled Chicken

    1. The main thing for this recipe is to cook the chicken low and slow on the grill so it doesn't dry out.  The mustard marinade adds some moisture but it is not like brining or a runny marinade.  I turned the grill to high and let it warm up to about 400 degrees.  I turned the burners to low and cooked the breasts, lid down,  for about 10 minutes per side. I turned off all but 1 burner in the last 10 minutes.  Check with a knife and add time if you have to.  If the chicken is a little pink remember it will continue to cook when you tent it.

     

    Wine Pairing for Dijon and Tarragon Grilled Chicken

    The flavours in this dish are actually rather mild so your wine choices can be quite varied.

    Frankly almost any white I can imagine would work.  I served an unoaked Chardonnay, but a Pinot Grigio, Pinot Gris, Sauvignon Blanc would work well as well.  You might also consider a white Bordeaux of the 'Entre Deux Mers' vein.

    Check out the Pinot Gris in the LCBO Vintages Release Sept 28, 2019...

    Whitehaven Pinot Gris 2017   Marlborough, New Zealand
    VINTAGES#:  447516  Score 91   $19.95
    Grilled Chicken with Dijon Tarragon coating sliced on serving tray

    Dijon and Tarragon Grilled Chicken

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Main Dish
    Cuisine: French
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 1 hour hr 35 minutes mins
    Servings: 4

    Ingredients

    • 4 6 oz chicken breasts boneless/skinless
    • ⅓ cup fresh tarragon leaves chopped
    • ¼ cup Dijon mustard
    • ¼ cup dry white wine
    • 1 tablespoon olive oil
    • 1 tablespoon honey

    Instructions

    • Combine all ingredients except chicken breasts in the blender and blend till relatively smooth. Place chicken in a 15 X 10" dish, sprinkle with salt and pepper and pour the mustard mixture over it. Turn the breasts to ensure they are completely coated. Let stand 1 hour at room temperature or 2-4 in the fridge.
    • Preheat the grill on high (about 400 degrees). Place the chicken on the grill and reduce the heat to low. Cover and cook 10 minutes on the first side. Check that breasts are not burning and reposition on grill if necessary. Turn off heat so only 1 burning is left on low. Flip chicken and cook another 10-15 minutes. Cut into the breast to check for doneness.
    • When opaque but still juicy remove the breasts to a platter and cover with foil for 5 minutes. Serve breasts whole or sliced according to your preference.

    Notes

    Nutrition

    Calories: 187kcal | Carbohydrates: 8g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 138mg | Fiber: 1g | Sugar: 5g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

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