Ingredients: |
Ingredients: -3-4 Chicken Breasts
For the Dressing
-1 teaspoon Dijon mustard
-1 Tablespoon Orange Juice
-¼ Teaspoon Orange Zest
-3 Tablespoons Olive Oil
-1 tablespoon minced fresh tarragon (I used dried and fresh)
-¼ Teaspoon Sugar (I used honey)
-¼ Teaspoon Salt
-¼ Teaspoon Pepper
For the Marinade
-1 tablespoons fresh orange juice, divided
-3 tablespoons olive oil, divided
-1 teaspoons sugar (I used honey)
-3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
-2 tablespoons water
-4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
-Vegetable oil for grill rack
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Directions: |
Directions:For the Dressing
-Whisk together mustard, orange juice, orange zest, olive oil, tarragon, sugar (or honey), salt, and pepper in small bowl; set aside.
For the Marinade
-Whisk together orange juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1½ teaspoons salt, ½ 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. (I marinated it overnight).
-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).
-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.
-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 a cutting board, let rest, tented with foil, 5 minutes.
-Slice each breast on bias into ¼-inch-thick slices and transfer to individual plates. Drizzle with reserved dressing and serve. |
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