← Back to Search Results
grilling American
 Chicken Breasts with Tarragon-Mustard Paste Recipe-2927

Photo by: Joseph De Leo
Comments: 0


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.  

Yield: Serves 4


  • 1/3 cup Dijon mustard
  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon dried tarragon leaves, crushed
  • ½ 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 165°F, 5 to 7 minutes longer.

Divide the chicken breasts among warmed plates. Serve immediately.


Nutritional Information

Nutrients per serving (% daily value)

574kcal (29%)
50mg (5%)
1mg (1%)
71mcg RAE (2%)
186mg (62%)
419mg (17%)
9g (44%)
34g (53%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
baked-explorations Baked Explorations
by Matt Lewis
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
lidias-italy Lidia's Italy
by Lidia Bastianich
good-to-the-grain Good to the Grain
by Kim Boyce
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?