Spanish Grilled Chicken Breasts

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This recipe is adapted from the weber's real grilling cookbook. please note that the time does not include 3 - 4 hours marinade time.

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Steps

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To make the marinade: in a medium bowl , whisk all ingredients except the chicken.

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Place the chicken breasts in a large , resealable bag , and pour in the marinade.

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Press the air out of the bag and seal tightly.

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Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.

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Remove the chicken from the bag and reserve the marinade.

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Pour the marinade in a small saucepan , bring to a boil , and boil for 1 full minute.

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Grill the chicken , skin side down first , and turning and basting with the marinade , over direct medium heat until the meat is firm to the touch and no longer pink in the center , or until it has reached an internal temperature of 165 degrees f.

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This should take a total of approximately 8 - 12 minutes.

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Ingredients

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olive oil, fresh tarragon, sherry wine vinegar, orange, lemon, kosher salt, garlic, fresh ginger, hot paprika, black pepper, boneless chicken breast halves