Grilled Shallot Tarragon Chicken Recipe
- 1 pound boneless skinless chicken breasts, cut into 4 pieces
- 3 tablespoons Olive Oil
- 3 tablespoons red wine vinegar
- 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.
- 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.
Rated 5 out of 5 by hgregg from Best. Chicken. Ever Hands down the best chicken ever. So simple and so yummy.
Date published: 2017-05-03