This is my no-brainer weeknight grilled chicken meal. I use this same mustard paste on chicken thighs and wings. Whisk together the mustard mixture, slather it on the chicken breasts, and you’re good to grill. There’s even time while the grill is getting hot to make a salad. Try the Middle Eastern Chickpea Salad on page 180 or Israeli Couscous with Zucchini, Red Bell Pepper, and Parsley on page 171; either is a terrific choice.
1/3 cup Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon dried tarragon leaves crushed
1/2 teaspoon freshly ground pepper
4 boneless, skin-on chicken breast halves
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high.
In a bowl or baking dish large enough to hold the chicken, combine the mustard, olive oil, tarragon, and pepper. Stir to mix thoroughly. Add the chicken breasts and turn to coat on both sides. Set aside until the grill is ready.
To create a cool zone, bank the coals to one side of the grill or turn off one of the burners. Oil the grill grate. Place the chicken breasts, skin side down, directly over the medium-hot fire and sear on one side, about 5 minutes. Turn and sear on the other side for 5 minutes. Move the chicken breasts to the cooler part of the grill, cover, and grill until the juices run clear when the thickest part of a chicken breast is pierced with a knife, or an instant-read thermometer registers 165°F, 5 to 7 minutes longer.
Divide the chicken breasts among warmed plates. Serve immediately.