Spanish Chicken Breasts Marinated in Citrus and Tarragon

Name: Spanish Chicken Breasts Marinated in Citrus and Tarragon
Prep time: 15 min
Cook time: 4 h 12 min
Total time: 4 h 27 min
Cuisine: POULTRY
Ingredients: boneless chicken breast halves (with skin); ¼ cup cup extra-virgin olive oil; ¼ cup cup roughly chopped fresh tarragon; 2 tbsp tablespoons white-wine vinegar; Zest and juice of 1 orange; Zest and juice of 1 lemon; 2 tsp teaspoons salt; 1 tsp teaspoon minced garlic; 1 tsp teaspoon grated ginger; ½ tsp teaspoon chilli powder; ½ tsp teaspoon freshly ground black pepper

CategoryCharcoal, GasCuisinePOULTRYDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time4 hrs 12 minsTotal Time4 hrs 27 mins

boneless chicken breast halves (with skin)

MARINADE

¼ cup cup extra-virgin olive oil

¼ cup cup roughly chopped fresh tarragon

2 tbsp tablespoons white-wine vinegar

Zest and juice of 1 orange

Zest and juice of 1 lemon

2 tsp teaspoons salt

1 tsp teaspoon minced garlic

1 tsp teaspoon grated ginger

½ tsp teaspoon chilli powder

½ tsp teaspoon freshly ground black pepper

Place all the marinade ingredients into a medium bowl and whisk to combine.

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 1 full minute.

Prepare the barbecue for direct cooking over medium heat (180° to 230°C).

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