Grilled Chicken Breasts In Raspberry Vinegar Marin Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 each: Chicken breasts halves,
1/2 cup: Raspberry or wine vinegar,
1/4 cup: Chicken stock,
2 T: Olive oil,
1 T: Lemon juice,
1 t: Grated lemon peel,
1 each: Shallot, finely chopped
1/2 t: Dried tarragon leaves,
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.
Source from luhu.jp
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.
Source from luhu.jp