Grilled Poulet Moutarde with Tarragon Aioli

Grilled Poulet Moutarde with Tarragon Aioli offers a delightful blend of flavors, featuring tender chicken marinated in a tangy mustard sauce and perfectly grilled. The tarragon aioli, with its creamy texture and fresh herb notes, enhances the taste of every bite. This dish is versatile enough for both casual dinners and special occasions, offering a savory profile with aromatic nuances that will have guests savoring each moment. With its harmonious combination of ingredients, this recipe transforms simple chicken into a gourmet experience, appealing to those who appreciate the fusion of classic French techniques with accessible preparation.

Ingredients

• 4 medium chicken breasts, boneless and skinless
• 1/4 cup dijon mustard
• 2 cloves garlic, minced
• 2 tbsp fresh tarragon, chopped
• 1 tbsp lemon juice
• 1/2 cup mayonnaise
• 1 tbsp olive oil
• salt and pepper, to taste
• 1 tbsp vegetable oil

Instructions

1. In a bowl, combine the Dijon mustard, minced garlic, chopped tarragon, lemon juice, mayonnaise, and olive oil to make the marinade. Season with salt and pepper to taste.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate in the refrigerator for at least 1 hour.
3. Preheat the grill to medium-high heat, approximately 375°F (190°C). Brush the grill grates with vegetable oil to prevent the chicken from sticking.
4. Grill the chicken breasts for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C), ensuring the chicken is cooked through.
5. While the chicken is grilling, prepare the tarragon aioli by mixing the mayonnaise with the chopped tarragon in a bowl.
6. Serve the grilled poulet moutarde with the tarragon aioli on the side.

Keywords: Marinade, Grilling, Tarragon, Mustard, Main Course

Spice Rack: Salt, Pepper, Garlic Powder, Paprika

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