Chicken with tarragon-mustard paste from Diane Morgan's Grill Every Day
Sep 04, 2008
We're finally having our week of summer—glorious days, warm evenings, and none of that post-Labor day gnashing of teeth and woe that befalls other cities, like New York. You may only get a few more weeks of this, so we suggest that you do as Diane Morgan instructs (and titled her latest book) and Grill Every Day. She's shared with us her recipe for grilled chicken with Dijon mustard—time to go buy your bag of hardwood charcoal. Johnson will also be signing copies of her book this Monday, September 8, from 5 to 7 p.m. at Roots restaurant in the Orchard Garden Hotel at 466 Bush. If you're interested in attending, RSVP to email@example.com.
Chicken Breasts with Tarragon-Mustard Paste
This is my no-brainer weeknight grilled chicken meal. I use this same mustard paste on chicken thighs and wings. Whisk together the mustard mixture, slather it on the chicken breasts, and you’re good to grill. There’s even time while the grill is getting hot to make a salad.
1/3 cup Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon dried tarragon leaves, crushed
1/2 teaspoon freshly ground pepper
4 boneless, skin-on chicken breast halves
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
In a bowl or baking dish large enough to hold the chicken, combine the mustard, olive oil, tarragon, and pepper. Stir to mix thoroughly. Add the chicken breasts and turn to coat on both sides. Set aside until the grill is ready.
To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the chicken breasts, skin side down, directly over the medium-hot fire and sear on one side, about 5 minutes. Turn and sear on the other side for 5 minutes. Move the chicken breasts to the cooler part of the grill, cover, and grill until the juices run clear when the thickest part of a chicken breast is pierced with a knife, or an instant-read thermometer registers 165ºF, 5 to 7 minutes longer.
Divide the chicken breasts among warmed plates. Serve immediately.
From Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill. Text copyright © 2008 by Diane Morgan. Reprinted with permission of Chronicle Books LLC, San Francisco. Visit www.chroniclebooks.com and www.dianemorgancooks.com
Show Comments (