Place all the marinade ingredients into a medium bowl and whisk to combine.
2
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.
3
Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for 1 full minute.
4
Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
5
Barbecue the chicken, skin side down first, over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 4 to 6 minutes on each side. Baste with the boiled marinade once halfway through cooking.
Ingredients
boneless chicken breast halves (with skin)
MARINADE
¼cup cup extra-virgin olive oil
¼cupcup roughly chopped fresh tarragon
2tbsptablespoons white-wine vinegar
Zest and juice of 1 orange
Zest and juice of 1 lemon
2tspteaspoons salt
1tspteaspoon minced garlic
1tspteaspoon grated ginger
½tspteaspoon chilli powder
½tsp teaspoon freshly ground black pepper
Directions
1
Place all the marinade ingredients into a medium bowl and whisk to combine.
2
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.
3
Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for 1 full minute.
4
Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
5
Barbecue the chicken, skin side down first, over direct medium heat, with the lid closed, until the meat is firm and the juices run clear, 4 to 6 minutes on each side. Baste with the boiled marinade once halfway through cooking.
Notes
Spanish Chicken Breasts Marinated in Citrus and Tarragon
