Grilled Poulet Moutarde with Tarragon Aioli
Mustard-marinated chicken grilled over high heat, finished with a tangy tarragon aioli.
Dietary
Keto, Wheat free, Dairy free, Nut free, Halal
Allergens
Eggs
Boneless chicken thighs marinate in Dijon, garlic, and herbs before hitting a hot grill for charred, juicy results. A quick tarragon aioli adds a cool, herbaceous contrast that plays off the smoky, mustard-forward crust. Suited for a warm-weather dinner alongside a simple salad or roasted vegetables.
Ingredients
- 8 boneless skinless chicken thighs
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup mayonnaise
- 1 tablespoon fresh tarragon, finely chopped
- 1 teaspoon lemon juice
- 1 garlic clove, grated
- 1/4 teaspoon kosher salt
Method
-
In a large bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, minced garlic, thyme, salt, and pepper.
-
Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate at least 1 hour, or up to 8 hours.
-
While the chicken marinates, make the tarragon aioli: in a small bowl, stir together the mayonnaise, chopped tarragon, lemon juice, grated garlic, and salt. Cover and refrigerate until ready to serve.
-
Remove the chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.
-
Preheat a grill to medium-high heat, about 450°F, and clean and oil the grates.
-
Shake excess marinade off the chicken thighs and place them on the grill. Cook 5 to 6 minutes per side, until well charred and an internal temperature of 165°F is reached.
-
Transfer the chicken to a plate and let rest 5 minutes before serving.
-
Serve the grilled chicken warm with a generous spoonful of tarragon aioli on top or alongside.
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Grilled Poulet Moutarde with Tarragon Aioli
Boneless chicken thighs marinate in Dijon, garlic, and herbs before hitting a hot grill for charred, juicy results. A quick tarragon aioli adds a cool, herbaceous contrast that plays off the smoky, mustard-forward crust. Suited for a warm-weather dinner alongside a simple salad or roasted vegetables.
2 hr 4 servings 420 cal
Ingredients
- 8 boneless skinless chicken thighs
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup mayonnaise
- 1 tablespoon fresh tarragon, finely chopped
- 1 teaspoon lemon juice
- 1 garlic clove, grated
- 1/4 teaspoon kosher salt
Method
- 1
In a large bowl, whisk together the Dijon mustard, olive oil, white wine vinegar, minced garlic, thyme, salt, and pepper.
- 2
Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate at least 1 hour, or up to 8 hours.
- 3
While the chicken marinates, make the tarragon aioli: in a small bowl, stir together the mayonnaise, chopped tarragon, lemon juice, grated garlic, and salt. Cover and refrigerate until ready to serve.
- 4
Remove the chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.
- 5
Preheat a grill to medium-high heat, about 450°F, and clean and oil the grates.
- 6
Shake excess marinade off the chicken thighs and place them on the grill. Cook 5 to 6 minutes per side, until well charred and an internal temperature of 165°F is reached.
- 7
Transfer the chicken to a plate and let rest 5 minutes before serving.
- 8
Serve the grilled chicken warm with a generous spoonful of tarragon aioli on top or alongside.
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