Grilled Lemon Tarragon Chicken Recipes

Steps:

• 1. Rub chicken breats with the dried tarragon, place in a plastic bag or non-metal container.
• 2. Combine lemon zest, lemon juice, olive oil, white wine vinegar, garlic, & pepper; pour over chicken. Make sure all chicken is coated with marinade. Cover & let stand at least 1 hour minimum, 4 to 8 is recommended in the refrigerator.
• 3. Sprinkle chicken lightly with sea salt. Grill on a medium-high flame or use a grill pan. You can baste with the remaining marinade if needed. This recipe can also be baked in the oven or broiled on low.
• 4. Serve with rice & a tossed salad. Your whole family will love this.

Steps:

• Combine first 5 ingredients in processor. Process until smooth. Place chicken pieces in 15x10x2-inch glass baking dish. Sprinkle chicken with salt and pepper. Pour tarragon-mustard mixture over chicken; toss to coat. Let stand at room temperature 1 hour or refrigerate 2 to 4 hours, turning occasionally.
• Prepare barbecue (medium heat). Place chicken on barbecue. Cover and grill until chicken is almost cooked through, turning every 5 minutes and basting with marinade, about 30 minutes. Grill without basting until chicken is cooked through, about 7 minutes longer. Serve chicken hot, warm, or at room temperature.

Steps:

• Place the chicken in a shallow dish.
• In a small bowl stir together the remaining ingredients and pour over the chicken.
• Cover and refrigerate several hours.
• Remove the chicken from the marinade, reserving marinade.
• Grill 6 inches from the source of heat until tender, turning and basting often with the marinade.

Steps:

• Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. Combine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot heat until juices run clear, basting with butter mixture during last 3-5 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
• Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
• In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
• Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

Steps:

• To prepare marinade, in a gallon sized bag, combine wine, tarragon, lemon zest, and lemon zest, lemon juice and garlic; add chicken. Seal the bag, refrigerate 2 hours or overnight, turning occasionally.
• Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat the broiler or prepare the grill.
• Drain the chicken and discard the marinade. Broil or grill the chicken 5" from the heat, until the chicken is cooked through, about 5 minutes each side.

Steps:

• Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
• Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
• Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
• Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
• Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
• Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.

Steps:

• Mince garlic; wash, dry and chop tarragon. Combine garlic, tarragon, mustard and lemon juice in small bowl.
• Wash and dry chicken breast, cut in half and add to the bowl, turning to coat with marinade on both sides.
• Prepare stove-top grill. Grill chicken on both sides until browned, about 10 minutes, spooning any leftover marinade over the chicken before turning.

Steps:

• Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
• Prepare your grill for cooking the chicken over medium coals.
• Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
• Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
• Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.