Why It Works
- The acids in the lemon juice and mustard help to tenderize the meat.
- Balancing the strong flavor of the tarragon with the sweetness and acidity in the marinade ensures the herb doesn't overwhelm the skewers.
A simple marinade incorporating fresh herbs is all you need to make grilled chicken exciting. These grilled chicken skewers combine sweet, savory, and tangy flavors from a mixture of Dijon mustard, lemon juice, honey, and tarragon.
- 1/4 cup (3.5g) fresh tarragon leaves, finely chopped
- 1/4 cup (60ml) Dijon mustard
- 1/4 cup (60ml) fresh lemon juice, plus lemon halves for grilling and serving alongside
- 2 tablespoons (30ml) honey
- 1 tablespoon (15ml) extra-virgin olive oil
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds (900g) boneless, skinless chicken breasts or thighs, cut into 1 1/2–inch chunks
If using bamboo skewers, soak skewers in water for at least 30 minutes. Meanwhile, in a large bowl, whisk together tarragon, mustard, lemon juice, honey, olive oil, and garlic. Season with salt and pepper. Toss the chicken in the marinade until fully coated, then cover and refrigerate for at least 1 and up to 4 hours.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Remove chicken from marinade and thread onto skewers. Discard the marinade.
Grill skewers over high heat until chicken has cooked through, about 3 minutes on each side (12 minutes total). If skewers threaten to burn, move them to the cooler side of the grill to finish cooking. Meanwhile, grill the lemon halves, cut side down, until lightly charred. Transfer chicken skewers to a platter and serve warm with the grilled lemons.