Grilled Tarragon Chicken Recipe
Wake up your taste buds with grilled chicken marinated in a blend of selected interesting flavors. Using fresh tarragon is a must as it makes all the difference to the dish; you can use dried powder but the difference would be noticeable in the dish. It is easily adaptable with different types of herbs or combination of herbs. Make sure to taste this quick and comfortable summer dish.
- Servings: 4
- Preparation time: 35 minutes (marinating time included)
- Cooking time: 10 minutes
- 4 skinless and boneless chicken breasts
- ½ teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon lemon juice (freshly squeezed is preferred)
- 1 ½ tablespoon finely chopped fresh tarragon or ¾ teaspoon dried tarragon
- 2 medium sized garlic cloves (minced)
- 2 tablespoons unsalted butter (melted)
Rinse the chicken under running water; dry off excess with paper towels; working with one at a time place each chicken piece in a zip lock bag; adjust the thickness of the breast with the flat side of a meat mallet to ½ inch of even thickness.
Combine the melted butter with 1 tablespoon of lemon juice, 1 ½ tablespoons of finely chopped tarragon, ½ teaspoon of black pepper, minced garlic and salt in a medium bowl. Whisk gently until all the ingredients mix well. Put chicken breasts in the mixture; toss to coat well; cover and marinate for 20-30 minutes. You can refrigerate it if necessary.
Preheat grill to medium heat; lightly coat the grate with oil.
Take the marinated chicken out of refrigerator; drain excess marinade from chicken; place on the hot grill; grill undisturbed for 4 minutes; turn the pieces over and continue grilling for another 4 minutes until chicken cooked through;
Remove from the grill; arrange them on a serving platter; garnish with fresh tarragon/parsley leaves and thinly sliced lime wedges if you like. Serve hot with roasted asparagus or green salad.
If you want to make the sauce to accompany the grilled chicken boil ½ cup of low sodium chicken broth along with ¼ teaspoon garlic powder, ¼ teaspoon crushed red pepper flakes, 1 teaspoon lemon juice and 1 teaspoon chopped fresh tarragon in a sauce pan over medium to high heat; continue boiling until broth reduces a bit. Then add ¼ cup low-fat heavy cream while stirring continuously. Continue cooking on medium heat until sauce thickens slightly. Pour the sauce over grilled chicken breasts and serve.
You can also use a mixture of ½ tablespoon all purpose flour and 2 tablespoons of water to thicken the sauce instead of heavy cream.
Notes & Tips:
- Grilling time varies according to the thickness of the chicken.
- Any part of the chicken can be used for this recipe.
- Adjust spices and its quantities to your requirements.
- Use lime as a substitute for the lemon.
- Add ½ teaspoon of lemon zest to marinade for extra kick.
- White wine can replace the chicken broth to make the sauce.