This recipe proves that some simple seasonings can really enhance the naturally terrific taste of chicken. I depend on this recipe often in summer.—Janice Smith, Cynthiana, Kentucky
Recommended: 99 of Our Favorite Chicken Dinner Ideas
- 1/2 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup minced fresh parsley
- 1 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 8 boneless skinless chicken breast halves (4 ounces each)
- In a large resealable plastic bag or shallow glass dish, combine the first five ingredients. Add chicken. Seal or cover and refrigerate for 4 hours or overnight. Drain; discard marinade. Grill chicken, uncovered, over medium-low heat for 10-15 minutes or until juices run clear, turning several times. Yield: 8 servings.
Originally published as Lemon Herb Chicken in Taste of Home April/May 1997, p41
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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