Spanish Grilled Chicken Breasts Recipe

Name: Spanish Grilled Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup fresh tarragon, chopped; 2 tablespoons sherry wine vinegar; 1 orange, zest only; 1 lemon, zest only; 2 teaspoons kosher salt; 1 teaspoon garlic, minced; 1 teaspoon fresh ginger, grated; 1/2 teaspoon hot paprika (or smoked paprika); 1/2 teaspoon black pepper, freshly grated; 4 boneless chicken breast halves, about 6 oz each (with skin)

Servings: persons

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

1
To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
2
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
3
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
4
Grill the chicken, skin side down first, and turning (once) 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. This should take a total of approximately 8 - 12 minutes.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup fresh tarragon, chopped, 2 tablespoons sherry wine vinegar, 1 orange, zest only, and more.

Yes, Spanish Grilled Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Grilled Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions