This is the versatile grilled chicken recipe that can be paired with just about anything all summer long — Caesar or spinach salad, pasta side dishes, corn on the cob, corn salad, rice grilled vegetables and more. It’s delicious and easy to double and triple. I always let the chicken marinate for at least 2-3 hours and often try to do it the night before. It’s also a great way to accompany Caesar salad when you want to turn a salad into a full lunch or dinner meal. Marinade can be done with boneless chicken breasts or bone-in chicken pieces.
- 2 pounds boneless, skinless chicken breasts or other chicken pieces
- 6 cloves garlic chopped fine
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- ½ cup Dijon mustard (I use Grey Poupon Country Dijon, but any Dijon mustard will do)
- ¼ cup light olive oil
- 2 tablespoons dried tarragon
- 1 teaspoon pepper
- 1 teaspoon salt
- Whisk all marinade ingredients together.
- Trim chicken breasts to remove fat and get pieces into uniform thickness for grilling. Prick chicken breasts with fork.
- Put chicken and marinade in plastic bag and squeeze out air.
- Let chicken marinate in the fridge for at least 2 hours before grilling. Overnight is even better.
- Baste with extra marinade while grilling.