Tarragon Mustard Chicken Skewers. Dijon mustard, garlic, lemon juice, olive oil, tarragon and honey combine to make an irresistibly flavorful chicken marinade.
Mustard can be divisive—some people recoil at it, while others use it on nearly everything. For us, high-quality Dijon or spicy brown mustard is a staple: pretzels, sandwiches, roasted potatoes and more always benefit from a smear. Bright, sharp mustard flavors shine when balanced with a fresh herb like tarragon, which adds a sweet, slightly anise-like brightness that lifts the whole dish.
Tarragon is a classic French herb—often called “the king of herbs”—and it’s a key component in sauces such as béarnaise. Inspired by that tradition, these skewers pair the herbal perfume of tarragon with the tang of Dijon, a touch of honey for balance, and fresh lemon for brightness. The result is a simple yet elegant grilled chicken perfect for summer cookouts.
I marinate bite-size pieces of chicken in a mixture of Dijon, lemon, honey, olive oil, garlic and chopped tarragon, then thread them onto skewers and grill over high heat for just minutes per side. The marinade infuses the meat quickly, so a short refrigerator rest—an hour or two—is all you need. Grill the skewers until lightly charred and cooked through, and don’t forget to char some lemon halves alongside to squeeze over the finished chicken.
These Tarragon Mustard Chicken Skewers are a refreshing alternative to heavy barbecue sauces and are equally at home with simple grilled vegetables, a green salad, or potato wedges. They’re easy to prepare, quick to cook, and deliver bright, layered flavor with very little fuss.
Tarragon Mustard Chicken Skewers
- Author: Morgan
- Total Time: 27 minutes
- Yield: 4 servings
Ingredients
- ¼ cup fresh tarragon leaves, finely chopped
- ¼ cup Dijon mustard
- ¼ cup fresh lemon juice, plus lemon halves for grilling and serving
- 2 tablespoons honey
- 1 tablespoon extra-virgin olive oil
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch chunks
Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes. In a large bowl, whisk together the chopped tarragon, Dijon mustard, lemon juice, honey, olive oil, and minced garlic. Season with salt and pepper. Add the chicken and toss until well coated. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Prepare the grill for high heat: light a full chimney of charcoal and, when covered with gray ash, spread the coals over half the grate for two-zone cooking. For a gas grill, set half the burners to high. Replace the cooking grate, cover, and preheat for 5 minutes. Clean and oil the grate.
- Thread the marinated chicken onto the soaked skewers and discard any remaining marinade.
- Grill the skewers directly over the hot side until cooked through and lightly charred, about 3 minutes per side (approximately 12 minutes total). If they begin to char too quickly, move them to the cooler side to finish. Grill lemon halves, cut side down, until lightly charred. Transfer skewers to a platter and serve warm with the grilled lemons.
- Prep Time: 15 mins
- Cook Time: 12 mins
