Grilled Lemon-Tarragon Chicken with Roasted Garlic Aioli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled chicken breasts marinated in lemon juice and fresh tarragon, served with a creamy roasted garlic aioli for dipping. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, lemon juice, fresh tarragon leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh tarragon, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour marinade over them. Seal and refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken grills, roast 4 whole garlic cloves by wrapping them in foil and placing them in a 400°F oven for 20 minutes until soft and fragrant.
  4. Step 4: Once garlic is cool, squeeze the roasted cloves into a small bowl and mix in 1/2 cup mayonnaise and 1 tsp lemon zest until smooth and creamy.
  5. Step 5: Serve the grilled chicken breasts hot with a side of roasted garlic aioli for dipping.

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