Grilled Chicken with Tarragon-Mustard Marinade

Directions

Trim all visible fat and tendons from chicken breasts. Cut small crosswise slits down the length of each piece of chicken, being careful not to cut too deep. Put fresh tarragon into mini-processor and chop very finely. Add mustard, lemon juice, garlic, Spike Seasoning and olive oil and blend together a few seconds. Put chicken into Ziploc bag or flat plastic container with a snap on lid and pour marinade ingredients over. Let marinate in refrigerator 6-8 hours. To cook, spray gas or charcoal grill with non-stick spray, then preheat grill to high. Let chicken come to room temperature while grill heats. To get nice criss-cross grill marks, lay chicken breasts at a diagonal to grill slats. After about 4 minutes rotate chicken 90 degrees to get second set of marks. Cook about 4 more minutes on first side then turn and cook 6-8 minutes on second side. Chicken is done when it feels firm, but not hard to the touch, and is well browned. Actual cooking time will vary depending on grill temperature, but I cooked the chicken in the photo 15 minutes at medium-high most of the time. Serve hot.