Ingredients
- cloves garlic, crushed
- teaspoons dried tarragon
- /2 teaspoon salt
- tablespoon freshly ground black pepper
- /2 cup olive oil
- skinless, boneless chicken breast halves
Instructions
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Step 1
I start by preheating the grill to high heat and lightly oiling the grates. In a small bowl, whisk together the crushed garlic, dried tarragon, salt, ground black pepper, and olive oil until the mixture is fragrant and well blended. The aroma is incredible already. Place each chicken breast half on a piece of foil large enough to completely enclose it. Generously brush the garlic-herb mixture over both sides of the chicken, then fold the foil over and seal the edges tightly to form a packet. Place the foil packets on the preheated grill and cook for about 40 minutes. This steaming step locks in tenderness. Carefully open the packets—watch for hot steam—and discard the accumulated juices. Now place the chicken directly on the grill grates. Grill for 5 to 10 minutes per side, brushing frequently with the remaining garlic oil and turning often, until the surface is nicely charred and the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing to keep it juicy.