Grilled Shallot Tarragon Chicken Recipe

1. Pound chicken breasts to ½-inch thick. Season with salt and pepper as desired. Place in a gallon freezer with remaining ingredients. Seal well; toss to coat. Refrigerate 2 hours or up to overnight.
2. Prepare grill to medium heat. Remove chicken from marinade. Discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F; on an instant-read food thermometer, about 10-12 minutes.

Makes 4 servings.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.