Wednesday, April 23, 2008

Grilled Chicken Tarragon

Please meet my new favorite ingredient: Lea & Perrins "white" worcestershire sauce. FAB-u-lous!

Apparently, this is supposed to be great by itself as a marinade. But, I went hunting around the internet today for a spiffy recipe and found a great one on the actual L&P site-- Grilled Chicken Tarragon. It's a winner. Hubs and I both agreed it should be on our regular grill rotation.

I also found a White Wine "Beer Butt" chicken that uses this ingredient. Sounds interesting, so I kept the recipe for weekend experimenting sometime later down the road.

Grilled Chicken Tarragon

1/2 cup Lea & Perrins® White Wine Worcestershire Sauce
3 Tbsp. Dijon mustard
2 Tbsp. Olive oil
1 Tbsp. Finely minced shallots
1 Tbsp. Minced tarragon
4 Raw boneless skinless chicken breast halves (about 1-1/4 lbs.)

Prepare marinade by cominbing all ingredients except chicken.

In gallon baggie, pour 1/2 cup marinade over chicken; turn to coat. Cover and marinate in refrigerator up to 3 hours. Refrigerate remaining marinade.

Remove chicken, discarding marinade. Grill or broil, turning occasionally and brushing frequently with marinade that was refrigerated separately, until chicken is no longer pink and juices run clear.

1 comment:

Katie said...

I LOVE tarragon chicken!!! The two flavors go so well together! This whole meal looks amazing!