Grilled Orange Tarragon Chicken for a light but totally flavorful dinner.
Ingredients
Recipe By: Cook's Illustrated
3-4Chicken Breasts
For the Dressing
1teaspoonDijon mustard
1TablespoonOrange Juice
1/4TeaspoonOrange Zest
3TablespoonsOlive Oil
1tablespoonminced fresh tarragon
1/4TeaspoonSugar
1/4TeaspoonSalt
1/4TeaspoonPepper
For the Marinade
1tablespoonsfresh orange juicedivided
3tablespoonsolive oildivided
1teaspoonssugar
3medium garlic clovesminced or pressed through a garlic press (about 1 tablespoon)
2tablespoonswater
4bonelessskinless 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.
Notes
chicken will keep for 3-4 days in the refrigerator
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.