Citrus Tarragon Chicken

"Another magazine cut out I have been saving. Might go well with some hot garlic bread, corn on the cob, spinach salad and a glass of chardonnay. Enjoy!"
 
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Ready In:
30mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • Salt and pepper chicken to taste.
  • Combine first 6 ingredients and mix well.
  • Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight.
  • Drain chicken and discard marinade.
  • Grill (or broil) chicken until fully cooked.
  • Preparation time does not include marinate time.

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Reviews

  1. Delighted to get a chicken recipe with tarragon that does not have a heavy sauce. Tarragon is a very good partner for orange juice so this is great. I did substitute fresh ginger and fresh tarragon because I have it growing on the balcony.
     
  2. I made these with boneless skinless thighs instead of breasts. Made the marinade exactly as the recipe said. Grilled the chicken on my George Foreman grill. Turned out delicious! Full of flavor, and the chicken was moist. It was so good, I forgot that it was healthy!
     
  3. This was so simple and so delicious! The chicken was very moist and light. I am going to use the leftovers on a salad. Even my husband liked it!
     
  4. This is so tasty; the chicken is tender and moist which is not always the case with boneless skinless breasts. I marinated it overnight and grilled it. YUM!
     
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Tweaks

  1. I made these with boneless skinless thighs instead of breasts. Made the marinade exactly as the recipe said. Grilled the chicken on my George Foreman grill. Turned out delicious! Full of flavor, and the chicken was moist. It was so good, I forgot that it was healthy!
     

RECIPE SUBMITTED BY

I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast. <br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school. <br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
 
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