Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts halves

  2. 1/4 c Chicken stock

  3. 1 tb Lemon juice

  4. 1 Shallot, finely chopped

  5. Black pepper 1/2 c Raspberry or wine vinegar

  6. 2 tb Olive oil

  7. 1 ts Grated lemon peel

  8. 1/2 ts Dried tarragon leaves

  9. 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

  10. 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,

  11. 10 to 20 minutes.


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