Luke Mangan’s marinated chicken with orange and tarragon salsa

This marinated chicken dish is a flavour sensation. Served with an orange and tarragon salsa, it’s an easy way to take chicken to the next level.

4

30m

Note: + marinating & resting time

10m

Ingredients

  • 1 lemon, rind finely grated
  • 1 orange, rind finely grated
  • 1/4 bunch thyme, leaves picked, finely chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 Slow Hills Free Range RSPCA Approved Chicken Breast Fillets

Orange and tarragon salsa

  • 1 tbs port or orange juice
  • 1 tbs currants
  • 3 oranges, peeled, segmented reserving juice
  • 2 tbs chopped tarragon or basil
  • 1 tbs drained baby capers
  • 1 shallot, finely chopped
  • 2 tbs extra virgin olive oil
  • 1 tsp white wine vinegar

Method

STEP 1

Combine the lemon rind, orange rind, thyme and oil in a glass or ceramic bowl. Add the chicken and turn to coat. Season. Cover and place in the fridge for 2-3 hours to marinate.

STEP 2

To make the orange and tarragon salsa, heat the port or orange juice in a microwave-safe dish on high for 10 secs or until hot. Add the currants and stir to coat. Set aside for 30 mins to soak. Place the orange segments and reserved juice in a medium bowl. Add currants, tarragon or basil, capers, shallot, oil and vinegar. Season and gently toss to combine. Set aside at room temperature until ready to serve.

STEP 3

Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a serving platter. Set aside for 2 mins to rest. Serve with the salsa.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.