Grilled Citrus-Tarragon Chicken Breasts

Grilled Citrus and Tamarind Chicken Breasts
Grilled Citrus and Tamarind Chicken Breasts. Gabor Izso/Getty Images
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Marinating Time: 4 hrs
  • Yield: Serves 4-5
Nutritional Guidelines (per serving)
559 Calories
34g Fat
15g Carbs
48g Protein
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Nutrition Facts
Servings: Serves 4-5
Amount per serving
Calories 559
% Daily Value*
Total Fat 34g 44%
Saturated Fat 8g 40%
Cholesterol 142mg 47%
Sodium 1079mg 47%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 7%
Protein 48g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These chicken breasts get marinated in a fruity and flavorful mixture of citrus juices, herbs and spices. Delicious on their own, but also excellent in tacos, wraps, and salads.


  • 4-5 boneless chicken breasts (about 6 ounces [170 g] each)
  • 1/4 cup (60 mL) fresh tarragon (chopped)
  • 1/4 cup (60 mL) olive oil
  • 4 tablespoons orange juice (juice of 1 orange)
  • 2 tablespoons lemon juice (juice of 1 lemon)
  • 2 tablespoons orange zest (zest of 1 orange)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 2 teaspoons (10 mL) salt
  • 2 teaspoons (10 mL) ginger (grated)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon (2.5 mL) chili powder
  • 1/2 teaspoon (2.5 mL) black pepper (ground)

Steps to Make It

  1. Combine all ingredients, except chicken breasts, in a medium bowl.

  2. Place chicken in a resealable plastic bag and add marinade. Seal and place in the refrigerator for 4 hours.

  3. Take chicken out of ​the bag and pour marinade into a saucepan.

  4. Bring marinade to a good boil, reduce heat and let simmer for 3 minutes.  

  5. Remove from heat.  This will be used as a baste for the chicken while it's on the grill.

  6. Preheat grill for medium heat.

  7. Place chicken on the grill and cook for 3 minutes, turn, baste seared side with cooked marinade and repeat ​the process with the other side.  

  8. Do this a total of 3 times per side. Once the internal temperature of chicken reaches between 165-170 degrees, remove from heat and let rest for 3-5 minutes before serving.  

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