Spanish Chicken Breast Marinated In Citrus And Tarragon

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Spanish Chicken Breast Marinated In Citrus And Tarragon

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March 1, 2017

  • Yields: 6 Serves


Boneless chicken breasts (with skin)


1/4 cup Extra-Virgin Olive Oil

1/4 cup Roughly Chopped Fresh Tarragon

2 tbsp White-Wine Vinegar

Zest and juice of 1 orange

Zest and juice of 1 lemon

2 tsp Salt

1 tsp Minced Garlic

1 tsp Grated Ginger

1/2 tsp Chilli Powder

1/2 tsp Freshly Ground Black Pepper


Place all marinade ingredients into a medium bowl and whisk.

Place the Chicken breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for 3 to 4 hours.

Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for a minute.

Barbecue the breasts, skin side down first, for 5 to 6 minutes each side or until the meat is firm and the juices run clear. Baste with the boiled marinade once, halfway through cooking.