Recipe by Cynthia Betancourt
"A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal."
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fresh lime juice
salt and pepper to taste
bone-in chicken thighs
This was great for chicken kabobs. I used half the amount of olive oil, 1 Tbsp. of dried minced onion, Frank's red hot, and let this marinate 24 hours.
Didn't love it...we did it baked..don't bake it. Would try it again on the grill, but the hot sauce did not come through at all would double all ingredients and add a powdered spice that would help it come together
The whole family enjoyed this recipe. I combined everything in a freezer bag and froze it. When I was ready to grill, I removed it from the freezer the night before to thaw. I added some of the juice from the marinade to my rice cooker for a flavorful rice dish.
We made this on our new George Foreman grill as it is too cold outside. Made per recipe and it came out great. The lime juice made it. Thanks!
This was a big hit at a recent pot-luck. I doubled the recipe, but my husband thought that the oil didn't need to be doubled since it flared up on the grill. I used organic chicken thighs, and made extra for leftovers.
This was good but as usual I didnt have enough time to marinade this as long as I should have... Everyone liked it still!
We really liked the flavor of this chicken. I think using fresh lime juice is the key. I'm also thinking next time I make it I just might use fresh tarragon. The smell of this dish was fantastic! We will have this again, I'm sure!
This was flavorful, and the chicken was so tender. Great recipe! I love the lime flavor in grilled foods.
* Percent Daily Values are based on a 2,000 calorie diet.
Lime-Tarragon Grilled Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 304
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