We make this grilled orange tarragon chicken all summer long! ohsweetbasil.com

Grilled Orange Tarragon Chicken

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 3 -4 breasts
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

Instructions

For the Dressing

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

For the Marinade

  • 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.
  • Place marinade and chicken in gallon-size zipper-lock bag and toss to coat;
  • press out as much air as possible and seal bag.
  • Refrigerate 30 minutes, flipping bag after 15 minutes.
  • Turn all burners to high and heat with lid down until very hot, about 15 minutes.
  • Scrape grate clean with grill brush.
  • Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.
  • Leave primary burner on high and turn off other burner(s).
  • Remove chicken from bag, allowing excess marinade to drip off.
  • Place chicken on cooler side of grill, smooth-side down, with thicker side facing lit burner.
  • Cover and cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 9 minutes.
  • Using tongs, flip chicken and rotate so that thinner side faces lit burner.
  • 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.
  • Move chicken to hotter side of grill and cook, uncovered, until dark grill marks appear, 2 to 3 minutes.
  • 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.
  • Transfer chicken to a cutting board, let rest, tented with foil, 5 minutes.
  • Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates.
  • Drizzle with reserved dressing and serve.
Nutrition Facts
Grilled Orange Tarragon Chicken
Amount Per Serving (1 g)
Calories 693
% Daily Value*
Cholesterol 242.3mg81%
Carbohydrates 3.3g1%
Fiber 0.2g1%
Sugar 2g2%
Protein 76.8g154%
* Percent Daily Values are based on a 2000 calorie diet.