GRILLED TARRAGON MUSTARD CHICKEN

INSTRUCTIONS

1. Trim all visible fat and tendons from chicken breasts. (I like to trim the chicken pieces to a fairly uniform shape, saving the scraps to make chicken stock.)
2. Cut small crosswise slits down the length of each piece of chicken, being careful not to cut too deep.
3. Wash tarragon and dry with paper towels and chop tarragon very finely.
4. Combine mustard, lemon juice, garlic, Spike Seasoning, chopped tarragon, and olive oil and whisk together.
5. Put chicken into Ziploc bag or flat plastic container with a snap on lid and pour marinade ingredients over.
6. Let marinate in refrigerator 6-8 hours.
7. To cook, spray gas or charcoal grill with non-stick spray, then preheat grill to high. (You can only hold your hand there a few seconds at that temperature.)
8. Let chicken come to room temperature while grill heats.
9. To get nice criss-cross grill marks, lay chicken breasts at a diagonal to grill slats. (I turn the temperature down to slightly above medium-high when the grill marks first start to show.)
10. After about 4 minutes (or when you see grill marks) rotate chicken 90 degrees to get second set of marks.
11. Cook about 4 more minutes on first side (until second marks show) then turn and cook 6-8 minutes on second side.
12. Chicken is done when it feels firm, but not hard to the touch, and is well browned.
13. Actual cooking time will vary depending on grill temperature, but I cooked the chicken in the photo 15 minutes at medium-high most of the time.
14. Serve hot.