Sunday, January 23, 2011

Lime Tarragon Chicken with Capers

1/4 cup canola oil
1/4 cup lime juice
1 teaspoon grated lime zest
1/4 cup white wine
2 teaspoons minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon capers, drained

4 boneless, skinless chicken breasts or thighs, trimmed of all fat

Put the chicken in a zip-loc bag.

Combine marinade ingredients and pour over the chicken. Seal the bag and squish the bag so that the marinade evenly coats the chicken. Refrigerate for 1 to 3 hours.

Preheat your broiler or grill. Remove the chicken from the bag and pour the marinade into a small saucepan. Broil or grill the chicken 5-7 minutes per side or until the juices run clear.

While the chicken is cooking, bring the marinade to a boil, boil 1 minute, then remove from heat.

Serve the chicken with the heated marinade drizzled on top.

1 comment:

Tom said...

Looks like a winner! I plan on making this weekend. I have a small jar of capers I bought for a recipe and only have used a tablespoon. This will give me a reason to use more of them.