Ingredients
1/2 cup chopped fresh tarragon
1/4 cup mustard (dijon or whole grain)
2 tablespoons honey
Juice from 2 large limes
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sea salt
4 chicken breast halves, bones and skin removed, about 3/4 pounds each
Preparation
Whisk all ingredients except chicken in a large bowl, mixing thoroughly. Place chicken in the marinade, turning to coat. Cover with plastic wrap and place in refridgerator. Let marinate at least one hour and up to 3 hours.
Preheat outdoor grill or grill pan to medium-high heat. Oil the grill grates with vegetable oil. Remove chicken from marinade, shaking off any excess. Place chicken on grill with thickest parts of chicken over the hottest areas of the grill. Grill chicken for approximately 12 minutes, turning once, or until a meat thermometer inserted in the center of the meat reads 165 degrees F. Allow chicken to rest for 5 minutes before serving.
