Zesty Spanish Grilled Chicken Breasts
Experience the vibrancy of Spanish cuisine with this delightful grilled chicken dish, featuring a flavorful marinade that combines the aromatic essence of fresh tarragon, the tanginess of sherry wine vinegar, and the refreshing citrus zest of orange and lemon. This recipe, inspired by Weber's Real Grilling Cookbook, elevates simple chicken breasts into a succulent meal bursting with bright flavors. Ideal for warm evenings or casual gatherings, this dish pairs beautifully with a side of grilled vegetables or a fresh salad, making it a perfect centerpiece for your outdoor dining experience. Prepare ahead by marinating the chicken for 3 to 4 hours to enhance the taste and tenderness.
4
Servings
218
Calories
11
Ingredients
Ingredients
olive oil
1/4 cup (none)
fresh tarragon
1/4 cup (chopped)
sherry wine vinegar
2 tablespoons (none)
orange
1 (zest only)
lemon
1 (zest only)
kosher salt
2 teaspoons (none)
garlic
1 teaspoon (minced)
fresh ginger
1 teaspoon (grated)
hot paprika (or smoked paprika)
1/2 teaspoon (none)
black pepper
1/2 teaspoon (freshly grated)
boneless chicken breast halves
4 (about 6 oz each) (with skin)
Instructions
1
In a medium bowl, whisk together the olive oil, fresh tarragon, sherry wine vinegar, orange zest, lemon zest, kosher salt, minced garlic, grated ginger, paprika, and black pepper until well combined to create the marinade.
2
Place the chicken breasts into a large resealable bag. Pour the prepared marinade over the chicken, ensuring all pieces are coated. Press the air out of the bag and seal it tightly. Carefully turn the bag several times to evenly distribute the marinade, then place it in a bowl and refrigerate for 3 to 4 hours to allow the flavors to infuse.
3
Once marination is complete, remove the chicken from the bag and discard the marinade. In a small saucepan, pour the reserved marinade and bring it to a boil over medium heat. Allow it to boil for 1 minute before removing it from the heat.
4
Preheat your grill to medium heat. Place the chicken breasts on the grill, skin side down. Grill for about 8 to 12 minutes total, turning once halfway through the cooking time. Baste the chicken with the boiled marinade as it cooks. The chicken is done when it feels firm to the touch and has reached an internal temperature of 165 degrees F.
5
Remove the chicken from the grill and let it rest for a few minutes before serving. Enjoy your flavorful Spanish Grilled Chicken with your favorite sides.
Nutrition Information
13g
Fat
5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Spanish Grilled Chicken Breasts?
It is a vibrant Spanish-inspired dish featuring chicken marinated in fresh tarragon, sherry wine vinegar, and citrus zest, inspired by Weber's Real Grilling Cookbook.
How long should I marinate the chicken?
For the best flavor and tenderness, you should marinate the chicken for 3 to 4 hours in the refrigerator.
What are the primary flavors in the marinade?
The marinade features fresh tarragon, tangy sherry wine vinegar, and the citrus zest of both orange and lemon.
What type of chicken is recommended for this recipe?
The recipe calls for 4 boneless chicken breast halves, approximately 6 oz each, with the skin on.
What is the calorie count per serving?
Each serving contains approximately 218 calories.
How much protein is in one serving of this chicken?
There are 20g of protein per serving.
What type of vinegar should I use?
The recipe specifically requires 2 tablespoons of sherry wine vinegar.
Is there ginger in this Spanish chicken recipe?
Yes, the marinade includes 1 teaspoon of grated fresh ginger.
How much garlic is needed?
You will need 1 teaspoon of minced garlic.
What spices are used for the seasoning?
The seasoning includes kosher salt, black pepper, and either hot or smoked paprika.
Can I use the marinade for basting?
Yes, but you must boil the reserved marinade for at least 1 minute before using it to baste the cooking chicken.
What temperature should the grill be?
The grill should be preheated to medium heat.
How long does the chicken need to grill?
The total grilling time is between 8 to 12 minutes, turning once halfway through.
What is the safe internal temperature for the chicken?
The chicken is done when it reaches an internal temperature of 165 degrees F.
Should I use orange and lemon juice?
No, the recipe calls for the zest only of one orange and one lemon.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
How much fat is in this dish?
There are 13g of fat per serving.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
What type of oil is used for the marinade?
The recipe uses 1/4 cup of olive oil.
Is fresh tarragon required?
Yes, the recipe calls for 1/4 cup of chopped fresh tarragon to achieve the aromatic essence.
What is the best way to marinate the chicken?
Place the chicken and marinade in a large resealable bag, press out the air, seal it, and turn it several times to coat.
Should I grill the chicken skin-side up or down?
The instructions recommend placing the chicken breasts on the grill skin side down first.
Why should I let the chicken rest after grilling?
Resting the chicken for a few minutes helps the juices redistribute, making the meat more succulent.
What side dishes go well with this chicken?
It pairs beautifully with grilled vegetables or a fresh salad.
Can I use smoked paprika instead of hot paprika?
Yes, the recipe allows for either hot paprika or smoked paprika.
How much salt is used in the marinade?
The marinade includes 2 teaspoons of kosher salt.
Is this recipe considered easy?
Yes, it is tagged as an easy chicken recipe suitable for summer grilling.
How many ingredients are in this recipe?
There are 11 ingredients total, including the chicken.
Is there any sugar in the nutrition facts?
No, the recipe contains no sugar.
How should the black pepper be prepared?
The recipe specifies using 1/2 teaspoon of freshly grated black pepper.