Grilled Tarragon-Dijon Thighs

Photo: J. Savage Gibson; Styling: Trinda Gage


4 servings

Recipe from


1/4 cup olive oil
1/4 cup Dijon mustard
3 tablespoons lemon juice
3 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon dried tarragon
1/2 teaspoon pepper
8 chicken thighs, skinned
Garnish: lime slices


Combine first 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 30 minutes, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until done. Garnish, if desired.


May 1997