Grilled Tarragon Chicken

This is French bistro flavor straight off the charcoal grill. Tarragon and chicken are one of French cuisine’s great classic pairings (the base of poulet à l’estragon), and this grilled version keeps the spirit with far less fuss than the traditional cream-sauced original.

The Dijon mustard rub and 2-hour rest is the step most backyard cooks skip. The mustard does double duty, seasoning the chicken and forming a thin tacky layer that helps the tarragon butter cling during basting. Without this step, the baste slides off and pools in the fire.

The real trick is timing the butter baste. Apply it only during the last 3 to 5 minutes on the grill, never earlier. Butter burns fast over hot coals and turns bitter, so early basting ruins the flavor. Late basting gives you that glossy, herb-flecked finish.

Both fresh and dried tarragon go into the basting butter here, which is smart. Fresh tarragon brings bright anise aroma; dried tarragon adds deeper, concentrated flavor that holds up to the heat. Using both layers the flavor in ways that either alone can’t achieve.

Boneless skinless chicken cooks fast on a hot grill, roughly 5 to 7 minutes per side. Pull it when the juices run clear or an instant-read thermometer reads 165°F (74°C).

Serve with grilled asparagus or a simple green salad dressed with more lemon and olive oil.

Chef Tips

• Pound breasts to even thickness before grilling for uniform cooking.
• Let the chicken rest 5 minutes off the grill to retain juices.
• Use a clean, well-oiled grate; sticking ruins the Dijon crust.
• If grilling isn’t possible, sear in a cast iron pan then finish in a 400°F (200°C) oven.

Variations

• Swap tarragon for fresh thyme or rosemary for a woodsier profile.
• Add a splash of white wine vinegar to the basting butter for extra tang.
• Finish with a squeeze of fresh lemon at the table.