The Dish | Ellen’s Go-to Chicken Marinade

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.

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