- 1/4 cup chicken broth
- 1 tbsp lemon juice
- 2 tbsp finely chopped onion
- 1/8 tsp black pepper
- 1/2 cup raspberry vinegar (or red wine vinegar)
- 1 tbsp olive oil
- 1/2 tsp dried tarragon leaves
- 4 boneless chicken breasts
Combine broth, juice, onion, pepper, vinegar, oil, and tarragon in a small bowl. Mix well. Place chicken in a glass baking dish or Ziploc bag. Pour marinade over chicken. Cover (or seal bag) and refrigerate at least 4 hours or overnight, turning occasionally.
Remove from refrigerator and bring to room temperature before grilling. Grill chicken 3″ from heat for 4-5 minutes per side or until cooked through. Remove to plate and let sit for 5 minutes before serving.
4 servings