Spanish Chicken Breasts Marinated in Citrus and Tarragon
People
Serves 4
Prep Time
15 min.
Marinating Time
3 to 4 h
Barbecue Time
8 to 12 min.
- People
- Serves 4
- Prep Time
- 15 min.
- Marinating Time
- 3 to 4 h
- Barbecue Time
- 8 to 12 min.
the Ingredients
- Boneless chicken breasts (with skin)
For the marinade:
- ¼ cup extra-virgin olive oil
- ¼ cup roughly chopped fresh tarragon
- 2 tablespoons white-wine vinegar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon chilli powder
- ½ teaspoon freshly ground black pepper
Instructions
- 01 Place all the marinade ingredients into a medium bowl and whisk to combine.
- 02 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.
- 03 Remove the chicken breasts from the marinade and reserve the marinade. Pour the marinade into a small saucepan and boil for 1 full minute.
- 04 Prepare the barbecue for direct cooking over medium heat (180° to 230°C).
- 05 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.
the Ingredients
- Boneless chicken breasts (with skin)
For the marinade:
- ¼ cup extra-virgin olive oil
- ¼ cup roughly chopped fresh tarragon
- 2 tablespoons white-wine vinegar
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ teaspoon chilli powder
- ½ teaspoon freshly ground black pepper
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