Cooking Time: 10 min
- 1/2 cup Dijon-style mustard
- 3 tablespoons canola oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 boneless, skinless chicken breast halves
- In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour mixture into a large resealable plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, discarding excess marinade. Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.