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.
Chef’s Tips for Dijon and Tarragon Grilled Chicken
- 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…
- 4 6 oz chicken breasts boneless/skinless
- 1/3 cup fresh tarragon leaves chopped
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine
- 1 Tbsp olive oil
- 1 Tbsp honey
- 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.