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I love just throwing chicken on the bbq. It’s just so easy to me, but 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 smoky. Nothing delicious about that. The only problem with grilling chicken is finding a delicious marinade or sauce to make the chicken something special. Oh, sweet mercy. This is it!
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 loooove 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!!!
If you try no other chicken on the BBQ, this may be it.
Orange Tarragon Chicken
|1||teaspoon Dijon mustard|
|2||tablespoons fresh orange juice|
|1/4||teaspoon grated orange zest|
|6||tablespoons olive oil|
|1||tablespoon minced fresh tarragon|
|1 1/4||teaspoons sugar|
|3||medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)|
|4||boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat|
|Vegetable oil for grill rack|
- 1. Whisk together mustard, 1 tablespoon orange juice, orange zest, 3 tablespoons olive oil, tarragon, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
- 2. Whisk together remaining tablespoon 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.
- 3. 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).
- 4. 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.
- 5. 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 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 sauce and serve.