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Author Notes: This is the best way I know to make a very fast but delicious grilled sknlsbnls chicken breast. And super-easy!! —Bobbi Senske
Skinless boneless chicken breasts
cup Dijon mustard
cup olive oil
tablespoon dried tarragon
teaspoon freshly-ground black pepper
- Pound chicken breasts in thick parts, to make them an even thickness; probably about 1/2 inch thick
- Use an immersion blender or regular blender to blend and emulsify the Dijon mustard and the olive oil, along with the tarragon and pepper. This is an important step - don't skip! It changes the texture of the Dijon-oil mixture so it can coat the chicken well.
- Put the mustard-olive oil mixture in a gallon-size plastic ziploc bag and add the chicken breasts. Leave them anywhere from 15 minutes to - overnight (in the refrigerator). Let come to room temp. before grilling.
- Preheat a gas grill to low; oil the grates. Add the chicken, leaving a fairly thick coating of the mustard mixture on both sides of the chicken (in other words don't scrape off the marinade). Depending on your grill - cook 3-4 minutes on the first side; it should un-stick by itself and show browned grill marks; another 3-4 minutes on the second side, JUST until fairly firm and done in the middle. Serve with your favorite easy salad or vegetable.