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Dijon and Tarragon Grilled Chicken


We use the marinade on boneless chicken breasts ... grill or bake.

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  • 1/3 cup chopped fresh tarragon
  • 1/4 cup Dijon mustard
  • 1/4 cup dry white wine
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces
  • (* or use 4 boneless chicken breasts)


Servings 4


Step 1

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.

*(or place boneless breast in zip lock bag and marinate ... for times listed above) Save out about 1/2 cup marinade for basting.

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.

(* or grill breasts for about 5-6 min per side)


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