Grilled Tarragon Mustard Chicken Recipes

LIME-TARRAGON GRILLED CHICKEN

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

GRILLED TARRAGON MUSTARD CHICKEN

Steps:

• Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
• Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
• Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.

GRILLED TARRAGON CHICKEN

Steps:

• 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.

GRILLED CHICKEN BREAST WITH TARRAGON-LEMON SAUCE

Steps:

• Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
• Prepare your grill for cooking the chicken over medium coals.
• Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
• Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.

GRILLED CHICKEN WITH DIJON MUSTARD AND TARRAGON

Steps:

• In a medium bow, whisk together the ingredients and marinate for 1 hour up to 4 hours.
• Grill for 20 25 minutes or until chicken is cooked.

MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE

Steps:

• Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.

GRILLED TARRAGON MUSTARD TURKEY

Steps:

• In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.

GRILLED TARRAGON MUSTARD CHICKEN

Steps:

• Preheat grill for medium heat and lightly oil grate.
• Whisk mustard, garlic, tarragon, honey, and lemon juice in a small bowl. Pat chicken breasts dry with a paper towel; coat one side of each breast with mustard sauce.
• Place chicken, coated side down, on grill; cover with remaining sauce and close grill lid. Turn chicken over after 10 minutes. Cook chicken breasts until no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DIJON AND TARRAGON GRILLED CHICKEN

Steps:

• Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
• Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

GRILLED TARRAGON CHICKEN WITH SALAD

Steps:

• Heat grill to medium-high heat.
• Mix preserves and mustard in microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until warmed. Stir in 1 Tbsp. tarragon. Combine 2 Tbsp. preserves mixture with dressing; reserve for later use.
• Grill chicken 6 to 8 min. or until done (165ºF), turning after 4 min. and brushing occasionally with remaining preserves mixture.
• Toss salad greens with couscous, nuts, apricots and onions in large bowl. Add reserved dressing mixture; mix lightly. Serve with chicken.