Spanish Chicken Breasts Marinated in Citrus and Tarragon
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Most supermarkets carry big national brands, or sometimes supermarkets put their own brands on these mass-produced birds raised in cages. They are low in fat, they cook quickly, and they are pretty tender, however their flavor is pretty darn bland. Fortunately the grill provides just what they need. With a little oil, some seasonings, and maybe a sauce, they are very good on the grill. Today we are seeing more and more premium chickens available, and usually they are worth their higher price, though not always.
ingredients
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serves: 4
4 boneless chicken breast halves [with skin] (about 6 ounces each)
MARINADE:
1/4 cup extra virgin olive oil
1/4 cup roughly chopped fresh tarragon
2 tablespoons sherry vinegar
1 orange zest and juice
1 lemon zest and juice
1 teaspoons kosher salt
1 teaspoon minced garlic
1 teaspoon grated ginger
1/2 teaspoon prepared chili powder
1/2 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 436
- Total Fat: 29.5 g
- Saturated Fat: 6.4 g
- Trans Fat: 0.2 g
- Cholesterol: 108.9 mg
- Sodium: 709.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.4 g
- Sugars: 0.2 g
- Protein: 36.3 g
preparation
1. To make the marinade: In a medium bowl, whisk the marinade ingredients.
2. Place the chicken 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 from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute.
4. Grill the chicken, skin side down first, over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning and basting with the boiled marinade once. Serve warm.
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