Ingredients
-
1/4
-
1/4
-
2
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
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., 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.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make the Marinade: in a Medium Bowl, Whisk All Ingredients Except the Chicken. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
