Spanish Grilled Chicken Breasts

"This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time."
photo by diner524 photo by diner524
photo by diner524
photo by jkoch960 photo by jkoch960
photo by diner524 photo by diner524
photo by gailanng photo by gailanng
photo by MomLuvs6 photo by MomLuvs6
Ready In:




  • To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
  • Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
  • Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

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  1. MomLuvs6
    This was excellent! The marinade soaked into the chicken and gave it such great flavor. I used skinless, boneless chicken and 4 teaspoons of dry tarragon. Marinated the chicken for 3 hours. Thank You. Made for ZWT8.
  2. diner524
    Wonderful flavored chicken!! Loved that it has a nice citrus flavor from the zests and tarragon. Somehow I didn't read it was to be with skin on, which I will definitely do next time. With it being in the middle of summer, was great to be able to cook the dinner outside on the grill. Thanks for sharing the recipe, made for Susie's World Tour 2018.
  3. jkoch960
    This chicken dish was amazing!! The combination of the spices were so different yet so tasty!! Wlll definitely make again!!
  4. ms.susan
    Wow! Absolutely delicious! I am glad that I made a few extra pieces to enjoy later in the week!
  5. lauralie41
    Loved this chicken! DH bought skinless boneless chicken breast and I marinated in the refrigerator overnight. Did use dried tarragon, powdered ginger, and regular paprika and eyeballed the amounts. Great flavor from the marinade, tender and moist chicken. This will be a keeper! Made and reviewed for ZWT8 - 2012 The Fearless Red Dragons.


  1. ms.susan
    I didn't have an orang so I used 1/8 tsp of orange extract.
  2. loof751
    This is a delicious chicken recipe! I used 1 heaping tablespoon dried tarragon instead of fresh, and a mix of hot and smoked paprika. The marinade is not very liquid so there wasn't much left to boil for the glaze but I did it anyway and it came out fine. Moist and tender chicken with outstanding flavor - thanks for sharing your recipe! Made for ZWT8, Chefs gone WILD!



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