Vegetarian Grilled Tarragon Chicken Breast
Total time1 hr 1 min
Prep time15 min
Cook time16 min
4.7(23)
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Learn more →Ingredients
4 servings
For the marinade
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 3 tbsp fresh tarragon leaves, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fine sea salt
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, tarragon, thyme, salt, and ground ginger until combined.
- 2
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.
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