Grilled Chicken Breasts in Raspberry Vinegar Marinade
Recipe
- Title:
- Grilled Chicken Breasts in Raspberry Vinegar Marinade
- Categories:
- Poultry, Marinade
- Yield:
- 6 servings
Ingredients
- 4 ea Chicken breasts halves
- 1/2 c Raspberry or wine vinegar
- 1/4 c Chicken stock
- 2 tb Olive oil
- 1 tb Lemon juice
- 1 ts Grated lemon peel
- 1 ea Shallot, finely chopped
- 1/2 ts Dried tarragon leaves
- 1 x Black pepper
Directions
- 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.
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