Shelly's Recipe

TARRAGON-MUSTARD CHICKEN

Category: Poultry I

4 (8 oz) boneless skinless chicken breasts
1/2 tsp chili powder
1 tsp coarse sea salt
1 tsp freshly ground black pepper

MARINADE
1/2 cup olive oil
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp apple cider vinegar
2 garlic cloves, crushed
1/2 cup coarsely chopped fresh tarragon

Rinse chicken thoroughly and pat dry with paper towels. Lay the breasts flat in a shallow dish.

To make the marinade, whisk the oil, mustard, honey, and vinegar together. Stir in the garlic and tarragon to make a thick coarse paste. Smear the marinade all over the chicken. Cover and refrigerate for 4 hours, turning the chicken three times.

To cook the chicken, sprinkle with the chili powder and place on a well-oiled, medium-hot grill. Cook for 8 to 10 minutes on each side until well browned and cooked through. Serve at once, sprinkled with salt and pepper. Serves 4.