Decided to try the mustard and tarragon marinade using chicken instead of flank steak. I think it turned out really well.
Ingredients
Chicken Breasts 1 to 2 lbs
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste
In a gallon size ziplock bag combine all ingredients and seal. Keep in refrigerator for at least 2 hours.
Remove from refrigerator 30 minutes before grilling.
Grill 6 to 8 minutes on each side or until breasts reach 165 degrees.
Remove from grill and tent with foil and let rest at least 5 minutes.
Ingredients
Chicken Breasts 1 to 2 lbs
1/3 cup Chardonnay (or another dry white wine)
1/3 cup olive oil
1/3 cup country dijon mustard
1 tsp onion powder
1 tsp garlic powder
2 tsp dried tarragon leaves
Salt and pepper to taste
In a gallon size ziplock bag combine all ingredients and seal. Keep in refrigerator for at least 2 hours.Remove from refrigerator 30 minutes before grilling.
Grill 6 to 8 minutes on each side or until breasts reach 165 degrees.
Remove from grill and tent with foil and let rest at least 5 minutes.
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