When the cooler fall nights roll in, it is the perfect time to keep firing up your grill. This is one of my all-time favorite chicken recipes! The brine seasons the chicken from the inside out and the mustard glaze is delicious. This recipe is perfect for company because it is simple to prepare, yet so tasty and visually appealing that your guests will be impressed.
Tarragon Mustard Chicken Breasts
For the chicken brine:
- 4 cups cold water
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1/2 lemon, cut into slices
- 4 sprigs tarragon or other herbs of your choice
- 2 cloves garlic, smashed
- 1 teaspoon whole black peppercorns
For the chicken:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons grapeseed oil
- Pepper to taste
For the mustard glaze:
- 2 tablespoons whole-grain mustard
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh dill, rough chopped
- 1 tablespoon fresh tarragon, rough chopped
- 2 tablespoons maple syrup
- Salt and pepper to taste
- Prepare the brine by combing all the ingredients. Make sure the salt is fully absorbed. Submerge the chicken in the brine and refrigerate for 2 hours.
- While the chicken is brining, prepare the glaze. In a small bowl, mix together the whole grain mustard, Dijon mustard, garlic, dill, tarragon, maple syrup, salt and pepper.
- Heat a grill or grill pan over medium heat.
- Remove the chicken from the brine and pat dry with paper towels. Brush the chicken breasts with grapeseed oil and season with pepper to taste.
- Grill the chicken on both sides until the internal temperature reaches 165 degrees.
- Transfer the chicken to a cutting board and evenly apply the mustard glaze.
- Enjoy with your favorite vegetable sides.