Southwest Chicken Breast

A little more work than your usual grilled chicken, but worth the effort.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup dry white wine
• 2  tablespoons olive oil
• 2  teaspoons fresh tarragon, snipped or 1⁄4 teaspoon dried tarragon, crushed
• 1⁄4 teaspoon salt
• 1 1⁄4 lbs boneless skinless chicken breasts, 6 halves
• 2  small avocados, pitted, peeled & chopped
• 1  tomatoes, chopped
• 1  garlic clove, minced
• 2  tablespoons green chili peppers, seeded & finely chopped
• 2  green onions, finely chopped
• 1  tablespoon fresh cilantro, snipped
• 1  tablespoon honey
• 1  tablespoon lemon juice

Directions

1. For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
2. Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
3. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
4. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.