One of my own, this Grilled Tarragon Chicken Breast recipe is perfect for a weeknight or weekend dinner for two. (Of course you can double it to feed four.) These succulent chicken breasts are bursting with flavor while the meat remains super moist. And the crispy skin is phenomenal! We paired it with steamed broccolini and caprese salad for a truly satisfying and healthy meal.
I personally love tarragon which has a distinctive sweet Anise-like flavor described as uniquely spicy, sharp and aromatic; but if you’re not a fan, use fresh thyme or rosemary instead.
A couple of MEDICINAL FACTS: Tarragon has a mild anesthetic property when used medicinally. It also has sedative properties. If used as a tea it has calming properties and is used as a hyperactivity treatment. Herbalists will use the herb as an digestive aid because of its ability to breakdown meat fats and proteins. Supposed to be useful in treatment of rheumatoid and arthritic pain management.
- 2 large chicken breasts, bone-in, skin on (about 2 lbs. total)
- 1/4 cup loosely packed fresh tarragon leaves
- Juice and zest of 1/2 of one large lemon
- 1 Tbsp. roasted garlic
- 1 Tbsp. extra virgin olive oil (more for brushing on chicken underside)
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- Put all of the rub ingredients (except the chicken) in a small mini blender and pulse a few times until blended.
Once you pull the leaves off of the stems, it should approximate about a 1/4 cup.
- Loosen the skin under the breasts, and rub 1/2 the mixture under and above skin on one breast; repeat with remaining mixture on other piece.
- Turn all burners to high. Heat with lid down until very hot, about 15 minutes. Scrape cooking grate clean.
- Place chicken skin-side down on hot grill, brush the underside with olive oil, and cook until skin is browned and light grill marks appear, about 5 minutes. Using tongs or towel, flip chicken to skin-side up and grill another 5 minutes.
- Turn off the burner(s) on one side of the grill and move the chicken with thick part of breast facing the hot part of the grill. Cover grill and cook until chicken is well browned. If necessary, turn the chicken skin side up if it starts getting to dark before it’s done.
- After 20 minutes, check with an instant read thermometer. The chicken is done at 165 degrees. If it is not yet to temperature, cover the grill and cook another 5 minutes or so until done.
- Remove chicken pieces to a platter and tent with foil for 5 minutes.