Feed Me That logoWhere dinner gets done
previousnext


Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
Categories: Poultry Marinade
Yield: 6 Servings

4 Chicken breasts halves
1/4cChicken stock
1tbLemon juice
1 Shallot, finely chopped
  Black pepper
1/2cRaspberry or wine vinegar
2tbOlive oil
1tsGrated lemon peel
1/2tsDried tarragon leaves

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

previousnext