Grilled Deviled Chicken

6 servings

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

Preheat grill to medium-high heat. In a small bowl, combine mustard, oil, vinegar, hot pepper sauce, tarragon, salt, and pepper; mix well. Pour sauce into a zipper-style gallon-sized plastic storage bag and add chicken breasts; close bag and knead until evenly coated. Marinate in refrigerator 1 to 2 hours; remove chicken from marinade, discarding excess marinade.

Grill chicken 10 to 12 minutes, or until no pink remains, turning it over halfway through grilling.