Grilled Orange Tarragon Chicken

Grilled Orange Tarragon Chicken for a light but totally flavorful dinner. 
Grilled Orange Tarragon Chicken for a light but totally flavorful dinner.

I love just throwing chicken on the bbq. It’s just so easy to me, although when you think about it, it’s really not that different to throw it in the oven. Oh, but wait, that smoky, delicious flavor just isn’t there in the oven. Unless of course you burned something, but then it’s just plain nasty. Often we grill with friends and sometimes we want to bring something other than burgers, but plain chicken just isn’t exciting so we need something better. Oh, sweet mercy. This is it! Grilled Orange Tarragon Chicken to the rescue!

 

Grilled Orange Tarragon Chicken for a light but totally flavorful dinner.

 

The citrus flavor with that fresh tarragon. YUM! I loooooove that you marinade the chicken, and not even for a long time, just a short little blip. I adore marinades, but let’s be honest, sometimes you haven’t planned that far out or even if you did you completely forget to get it going. This chicken still gets the benefits of a marinade, but then you add a little more sweet deliciousness by adding a sauce after it’s cooked. LOVE IT!!! The chicken is juicy, tender, flavorful and a little saucy. Everything I love. Thank you Cook’s Illustrated!!!

 

Grilled Orange Tarragon Chicken for a light but totally flavorful dinner.

Grilled Orange Tarragon Chicken

Grilled Orange Tarragon Chicken

Grilled Orange Tarragon Chicken for a light but totally flavorful dinner. 

Ingredients:

Recipe By: Cook’s Illustrated

  • 3-4 Chicken Breasts

For the Dressing

  • 1 teaspoon Dijon mustard
  • 1 Tablespoon Orange Juice
  • 1/4 Teaspoon Orange Zest
  • 3 Tablespoons Olive Oil
  • 1 tablespoon minced fresh tarragon
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper

For the Marinade

  • 1 tablespoons fresh orange juice,divided
  • 3 tablespoons olive oil,divided
  • 1 teaspoons sugar
  • 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
  • 2 tablespoons water
  • 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
  • Vegetable oil for grill rack

Directions:

For the Dressing

  1. Whisk together mustard, orange juice, orange zest, olive oil, tarragon, sugar, salt, and pepper in small bowl;
  2. set aside.

For the Marinade

  1. Whisk together orange juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl.
  2. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat;
  3. press out as much air as possible and seal bag.
  4. Refrigerate 30 minutes, flipping bag after 15 minutes.
  5. Turn all burners to high and heat with lid down until very hot, about 15 minutes.
  6. Scrape grate clean with grill brush.
  7. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.
  8. Leave primary burner on high and turn off other burner(s).
  9. Remove chicken from bag, allowing excess marinade to drip off.
  10. Place chicken on cooler side of grill, smooth-side down, with thicker side facing lit burner.
  11. Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes.
  12. Using tongs, flip chicken and rotate so that thinner side faces lit burner.
  13. Cover and continue to cook until chicken is opaque and firm to touch and instant-read thermometer inserted into thickest part of chicken registers 140 degrees, 6 to 9 minutes longer.
  14. Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes.
  15. Using tongs, flip chicken and cook until dark grill marks appear and instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2 to 3 minutes longer.
  16. Transfer chicken to a cutting board, let rest, tented with foil, 5 minutes.
  17. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates.
  18. Drizzle with reserved dressing and serve.

Nutrition Information

Yield: 3-4 breasts, Serving Size: 1

  • Amount Per Serving:
  • Calories: 693 Calories
  • Total Fat: 39.6g
  • Cholesterol: 242.3mg
  • Carbohydrates: 3.3g
  • Fiber: 0.2g
  • Sugar: 2g
  • Protein: 76.8g
All images and text ©Carrian Cheney for Oh Sweet Basil.

Easy-grilled-chicken-for-tacos-ohsweetbasil.com

Easy Grilled Chicken for Tacos

The absolute best grilled pork chops #recipe ever. Had no idea I could love a pork chop this much! ohsweetbasil.com

Grilled Buttermilk Porkchops

I know, another salad, but holy deliciousness I insist you try it. Marinated steak and chicken, bacon, avocados, tomatoes and the best cilantro dressing ever! ohsweetbasil.com

Double the meat hold the bread BLT salad