Grilled Tarragon Chicken with Fresh Tomato Relish
Grilled Tarragon Chicken with Fresh Tomato Relish
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:
- 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.
- 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.
- 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
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