This is one of my go-to recipes whenever I can’t decide what to do for dinner and need something quick. I got the recipe from Taste of Home many years ago and didn’t change up any ingredients. I usually fix up the marinade 15-30 minutes before grilling the chicken, so I don’t refrigerate mine. Grilled meats turn out better if you let them sit about 30 minutes at room temperature before grilling. If you plan to do this a few hours before cooking it, refrigerate it and set it out on the counter 30 minutes before you’ll be putting it on the grill.
Here are the ingredients for this recipe.
I mix all the ingredients in a gallon-sized ziplock bag using my scale. This way, I don’t have to use measuring cups.
The 2 chicken breasts I bought weighed in at almost 1½ lbs. Make sure you flatten each piece to an even thickness so one part doesn’t get overcooked. I also cut the chicken breasts in half since they were so big.
Once everything’s mixed up in the bag, let the chicken sit for 15-30 minutes. I usually prep any sides while this is going on, and I preheat the grill.
When preheating the grill, I turn on every burner (5 of them) to high heat. You want the grill super hot when you put the chicken on. This preheating takes my grill about 10-15 minutes. Mine has a temperature gauge on the outside, so once it’s reached 400-500°, it’s ready for the meat. At this point, I turn off 3 of the burners for this particular instance. If there was more chicken to grill, I’d leave 3 on and turn off only two.
There are two super important tips I give people for grilling meat so it gets those nice, yummy grill marks. That is the best part of grilled meat; if there are no grill marks, it tends to lack in flavor.
Rule #1: DO NOT touch the meat for the first 10 minutes of grilling. The urge to flip the meat sooner may be overpowering, but resist.
Rule #2: Only flip the meat once. After 10 minutes, I flipped the chicken over, and then I didn’t touch it again until it was time to take it off the grill. Once a meat thermometer reaches 165°, it’s done. Using a thermometer also ensures you don’t overcook it which means dry chicken breasts.
A few of these chicken breasts could use a little more color from the grill, but they are still delicious!
- 2 oz (1/4 cup) Dijon mustard
- 1 oz (2 tbsp) fresh lemon juice (about 1 lemon)
- 7 g (1/2 tbsp) Worcestershire sauce
- ½ tsp dried tarragon
- ¼ tsp pepper
- 1½ lbs boneless, skinless chicken breasts
- Combine the first 5 ingredients in a plastic zip-lock bag.
- Pound chicken breasts to an even thickness and add to the marinade. Turn to ensure all chicken pieces are coated.
- Let the chicken marinate at least 15 minutes before placing on a hot grill. After 10 minutes, flip the chicken over and let them cook another 5-10 minutes. The chicken is done once the internal temperature reaches 165° F.