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Southwest Chicken Breasts

Barbecue.Master's picture
Ingredients
  Dry white wine 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 2 Tablespoon
  Snipped fresh tarragon/1/4 teaspoon dried tarragon, crushed 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Skinless boneless chicken breast 1 1⁄4 Pound (6 In Number)
  Avocados 2 , pitted, peeled, and chopped
  Tomato 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Seeded chopped green chili pepper 2 Tablespoon
  Green onions 2 Small, finely chopped
  Snipped fresh cilantro 1 Tablespoon
  Honey 1 Tablespoon
  Lemon juice 1 Tablespoon
  Lettuce leaves 4
Directions

For marinade, combine wine, oil, tarragon, and 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.
Meanwhile, combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey, and lemon juice.
Toss well to mix.
Cover and chill up to 2 hours.
Remove chicken from bag, reserving marinade.
Grill chicken on an uncovered grill directly over medium coals for 5 minutes.
Turn chicken and brush with marinade; grill for 7 to 10 minutes more or till chicken is tender and no longer pink.
Serve with avocado mixture and, if desired, lettuce leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Chicken
Servings: 
6

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