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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 6 |
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A little more work than your usual grilled chicken, but worth the effort. Ingredients:
1/4 cup dry white wine |
2 tablespoons olive oil |
2 teaspoons fresh tarragon, snipped or 1/4 teaspoon dried tarragon, crushed |
1/4 teaspoon salt |
1 1/4 lbs boneless skinless chicken breasts, 6 halves |
2 small avocados, pitted, peeled & chopped |
1 tomato, chopped |
1 garlic clove, minced |
2 tablespoons green chili peppers, seeded & finely chopped |
2 green onions, finely chopped |
1 tablespoon fresh cilantro, snipped |
1 tablespoon honey |
1 tablespoon lemon juice |
Directions:
1. For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
2. Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
3. Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
4. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.
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