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Spanish Chicken Breasts Marinated

in Citrus and Tarragon

Barbecue

Boneless chicken breasts (with skin)

For the marinade:

¼ cup extra-virgin olive oil

¼ cup roughly chopped fresh tarragon

2 tablespoons white-wine vinegar

Zest and juice of 1 orange

Zest and juice of 1 lemon

2 teaspoons salt

1 teaspoon minced garlic

1 teaspoon grated ginger

½ teaspoon chilli powder

½ teaspoon freshly ground black pepper

Place all marinade ingedients into a medium bowl and whisk.

Rinse the chicken breasts under cold water, place them in a large, resealable plastic

bag, and pour in the marinade. Press the air out of the bag and seal tightly.

Turn the bag several times to distribute the marinade, place the bag in a bowl, and

refrigerate for 3 to 4 hours.

Remove the chicken breasts from the marinade and reserve the marinade. Pour the

marinade into a small saucepan and boil for a minute.

Barbecue the breasts, skin side down first, for 5 to 6 minutes each side, or until the

meat is firm and the juices run clear. Baste with the boiled marinade once, halfway

through cooking.

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Weber 1300 Bedienungsanleitung Seite 23