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Grilled Tarragon Chicken with Fresh Tomato Relish

Grilled Tarragon Chicken with Fresh Tomato Relish

Grilled Tarragon Chicken with Fresh Tomato Relish


  • Serves
    4.0

About this recipe:

This dish highlights the many tasty herbs and flavors that the Mediterranean diet has to offer. Enjoy for a family dinner or with tons of leftovers for the week! 

Ingredients

For the Chicken:

  • 4 chicken breasts, skinless and boneless
  • 1½ TBSP. dried tarragon
  • 1½ tsp. sea salt
  • ¾ tsp. freshly ground pepper
  • ¼ tsp. paprika
  • 3 med. dried bay leaves, crumbled 
  • 1 TBSP. lemon zest
  • 3 med. garlic cloves, finely minced
  • 1 TBSP. Kosterina extra virgin olive oil

For the Tomato Relish:

  • 1 large, ripe organic tomato (or two smaller ones)
  • 2 TBSP. shallots, minced
  • 2 TBSP. red wine vinegar
  • 1 TBSP. small capers, rinsed well
  • 3 TBSP. Kosterina extra virgin olive oil
  • 1 tsp. Greek dried oregano
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper

Directions

For the Chicken:

  1. Trim the chicken and set aside. In a small bowl, mix the next 8 ingredients to make a paste. Rub the paste all over the chicken breasts. Cover and refrigerate for at least two hours.
  2. Preheat the grill to medium. Oil the grates well. Grill the chicken over direct heat, uncovered for 5-7 minutes per side (depending on the size of the chicken breasts.). The chicken will be done when the temperature registers 160°F. 
  3. Remove from the heat, cover loosely with aluminum foil, and let it stand for 5 minutes or so as it finishes cooking. 

For the Tomato Relish:

  • 1 large, ripe organic tomato (or two smaller ones)
  • 2 TBSP. shallots, minced
  • 2 TBSP. red wine vinegar
  • 1 TBSP. small capers, rinsed well
  • 3 TBSP. Kosterina extra virgin olive oil
  • 1 tsp. Greek dried oregano
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper

In this recipe

Original Extra Virgin Olive Oil (500ml)

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Original Extra Virgin Olive Oil (500ml)

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Our highest polyphenol EVOO straight from Southern Greece.

Extra Virgin Trio

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