Chicken Breast with Lemon Tarragon Baste
This is a quick and easy favorite for grilling when weather permits or for pan-broiling when it doesn’t. I like to serve it in a summer, when my tarragon is abundant. I serve it with mashed or grilled squash with minced hot green chiles and a fresh tomato and basil salad.
Yield: 4 servings
¼ cup good-quality olive oil, preferably Spanish
3 Tablespoons freshly squeezed lemon juice
1 fresh red or green jalapeno, minced
1 Tablespoon Dijon mustard
2 Tablespoons minced fresh tarragon, or 2 teaspoons dried tarragon
4 boneless, skinless chicken breast halves, well trimmed.
- Whisk together all ingredients except chicken in a small bowl. Place chicken breasts on a plate and pour marinade over them, turning to coat. Marinate 30 minutes.
- Preheat grill to medium-high or 400F (205C). Place rack 4 inches above heat. Remove chicken from marinade and place on rack; grill about 5 minutes on first side. Turn and grill another 5 minutes or until chicken is no longer pink and centers register 185F (85C)