Spanish Citrus Chicken

By KDHarmon

Ingredients

• For the marinade:
• 1/4 C extra virgin olive oil
• 1/4 C roughly chopped fresh tarragon
• 2 Tbl Sherry vinegar
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 2 tsp kosher salt
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp chili powder
• 1/2 tsp freshly ground black pepper
• 4 boneless chicken breast halves (about 6 oz each)

Preparation

Step 1

For the marinade:
In a medium bown whisk together all.

Chicken:
Place chicken in bag and pour marinade over. Press air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, refrigerate 3-4 hours.

Remove meat from marinade and pour remaining marinade in saucepan, bring to boil and boil 1 minute.

Grill chicken, turning and basting with the boiled marinade once halfway through grilling time.