Grill a whole chicken marinated with the flavors of lemon, rosemary, tarragon and mustard.
There are a few recipes that I just love to make over and over again. We have been making Anne Burrell’s Grilled Chicken with Meyer Lemon and Dijon Mustard for many summers now. It is a fabulous chicken dish. The chicken gets beautifully crispy and the flavor is explosive. We were having some friends over and I wanted to make it. Actually, I wanted my grillmaster hubby to make it! I gave him the recipe and he started making the marinade only to find out we didn’t have enough Dijon mustard. I’ve been on a little obsessive mustard buying kick and we have a huge amount of flavored mustards just not Dijon so we improvised. This was a fantastic mistake.
I love to explore TJ Maxx or Home Goods shelves for different mustards. I’ve scored mustard with tarragon, mustard with truffles, stout mustard, all kinds of wonderful mustard goodness. Since we only had about 1/4 cup Dijon mustard, we used our stash of flavored mustards instead. We threw in some tarragon mustard, some grainy mustard and a little spicy mustard. Tarragon was A-mazing in this dish. It took what was an already delicious dish and made it even better.
This ended up being the best grilled chicken ever. We were talking about the ingredients with our dinner guests and I asked my hubby if he remembered to put the honey in it. Honey? He said there wasn’t any honey in the recipe. What no honey? Say it isn’t so. How could he forget to put the honey in. Umm – oops! He was correct there was no honey in the original recipe. “Sorry Hunny, You were right. There is no honey in the recipe.” These are some of my hubby’s favorite words and ones he hears very rarely. “You were right”. I can fix that omission. The recipe now has honey in it. I’m right now!
Anyway you look at this recipe, it is right on! The marinade adds so much glorious flavor. The chicken is tender and the skin is crispy. The leftovers are fantastic on sandwiches the next day. It is a crowd pleaser. A dish you will want to come back to time after time.
Grilled Chicken with Lemon, Rosemary, Tarragon and Mustard
- 3 ½ to 4 lb. whole chicken or a your favorite pieces bone-in
- 2 lemons zested & juiced
- 1 cup mustard we use ¼ Dijon, ¼ grainy mustard, ¼ tarragon mustard, ¼ stone ground
- 2 tbsp . non-fat Greek yogurt
- 1 tbsp . honey
- 2 tbsp . fresh minced rosemary
- 1 tbsp . fresh minced tarragon unless you happen to have tarragon mustard
- 2 garlic cloves minced
- 1 tsp . kosher salt
- ½ tsp . ground black pepper
If you are using a whole chicken, remove the giblets from inside the chicken. Cut off any excess skin from the neck and body. Then butterfly the chicken. (See video above)
In a small bowl combine the lemon zest, lemon juice, yogurt, mustard, honey, rosemary, tarragon, garlic, kosher salt and pepper.
Brush the yogurt mixture all over the skin.
Let sit on the counter for 1 hour or put the chicken on a baking sheet and cover with plastic wrap. You can also refrigerate for 8 hours or overnight.
30 minutes before cooking, let chicken sit out.
Heat grill to high heat. Put chicken skin side down onto the rack. Turn heat to medium and cook for 12 – 15 minutes. Flip over and cook for another 15-20 minutes, or until the breast temperature registers 165°.
Take off grill and allow to rest for 15 minutes before carving.
But wait, there’s more. Check out these deliciously, healthy grilled recipes: