Tarragon-Citrus Marinade


by: Georgia Peach

Marinades turn out gentle, pleasant results, a good match for the mild flavor of breast meat. The seasoning process happens slowly, so allow at least an hour (and up to eight) for the marinade to soak in. Plan on using 2 cups marinade for every 4 breast halves. Include an acidic ingredient like vinegar, citrus juice or wine for flavor and to tenderize the meat, and a teaspoon or two of oil to help keep the chicken moist.


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serves: 1

1/4 cup extra virgin olive oil

1/4 cup roughly chopped fresh tarragon

1 orange zest and juice

1 lemon zest and juice

2 tablespoons sherry vinegar

2 teaspoons kosher salt

1 teaspoon minced garlic

1 teaspoon grated ginger

1/2 teaspoon prepared chili powder

1/2 teaspoon freshly ground black pepper

Nutrition Facts
Tarragon-Citrus Marinade

Servings Per Recipe: 1

Amount per Serving

Calories: 575

  • Total Fat: 55.1 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 4784.4 mg
  • Total Carbs: 21.3 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 0.9 g
  • Protein: 3.5 g

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1.  In a medium bowl, whisk the ingredients.

Cooks' note:
Actually, there is one rule about marinades. When they include an acid, be sure to use non-reactive containers. These are dishes and bowls made of glass, plastic, or ceramic. Containers made of aluminum or other metals react with acids and add a metallic flavor to food. My favorite container is a resealable plastic bag. I set the bag in a bowl so the liquid comes up the sides of the food and covers it evenly. If there is not enough liquid, I turn the bag over every hour or so.

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