Served with a tangy orange and tarragon salsa, this marinated chicken recipe is the perfect way to spice up meal time this week.
Serves44
Cook time10 mins10 minutes
Prep time30 mins30 minutes, + marinating & resting time
+ marinating & resting time
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 & tarragon salsa
1 tbs port
1 tbs currants
3 oranges, peeled, segmented reserving juice
2 tbs chopped tarragon
1 tbs drained baby capers
1 shallot, finely chopped
2 tbs extra virgin olive oil
1 tsp white wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute port for orange juice. You can also substitute tarragon for basil.
Prep time30 mins30 minutes, + marinating & resting time
+ marinating & resting time
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 & tarragon salsa
1 tbs port
1 tbs currants
3 oranges, peeled, segmented reserving juice
2 tbs chopped tarragon
1 tbs drained baby capers
1 shallot, finely chopped
2 tbs extra virgin olive oil
1 tsp white wine vinegar
Description
Served with a tangy orange and tarragon salsa, this marinated chicken recipe is the perfect way to spice up meal time this week.
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.
