Grilled Orange-Tarragon Chicken Breasts on a Gas Grill
By America's Test KitchenPublished on June 6, 2012
Time
1 hour, plus 30 minutes marinating
Yield
Serves 4
Ingredients
1 teaspoon Dijon mustard 2 tablespoons fresh orange juice ¼ teaspoon grated orange zest 6 tablespoons olive oil 1 tablespoon minced fresh tarragon 1 ¼ teaspoons sugar Salt and ground black pepper 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 fatVegetable oil for grill rack
Before You Begin
This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.
Instructions
- Whisk together mustard, 1 tablespoon orange juice, orange zest, 3 tablespoons olive oil, tarragon, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
- Whisk together remaining tablespoon orange juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 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.
- 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 cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.
Time
1 hour, plus 30 minutes marinatingYield
Serves 4Ingredients
1 teaspoon Dijon mustard
2 tablespoons fresh orange juice
¼ teaspoon grated orange zest
6 tablespoons olive oil
1 tablespoon minced fresh tarragon
1 ¼ teaspoons sugar
Salt and ground black pepper
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
Test Kitchen Techniques
Ingredients
1 teaspoon Dijon mustard
2 tablespoons fresh orange juice
¼ teaspoon grated orange zest
6 tablespoons olive oil
1 tablespoon minced fresh tarragon
1 ¼ teaspoons sugar
Salt and ground black pepper
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
Test Kitchen Techniques
Ingredients
1 teaspoon Dijon mustard
2 tablespoons fresh orange juice
¼ teaspoon grated orange zest
6 tablespoons olive oil
1 tablespoon minced fresh tarragon
1 ¼ teaspoons sugar
Salt and ground black pepper
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
Test Kitchen Techniques
Why This Recipe Works
Our perfectly grilled chicken breast recipe had to produce moist, tender chicken whose flavor could stand on its own. We discovered that placing the breasts on the cooler side of the grill and covering them with a disposable pan trapped the heat and kept the breasts moist while cooking. To finish our grilled chicken breast recipe, we gave the breasts a quick sear afterward on the hot part of the grill for color and true grilled flavor.
Before You Begin
This chicken can be served with a simply prepared vegetable for a light dinner. It can also be used in a sandwich or tossed with greens for a salad. The chicken should be marinated no less than 30 minutes and no more than 1 hour.
Instructions
- Whisk together mustard, 1 tablespoon orange juice, orange zest, 3 tablespoons olive oil, tarragon, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside.
- Whisk together remaining tablespoon orange juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 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.
- 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 cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.
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