MEDITERRANEAN CHICKEN

**This recipe will make you 4 large breasts of chicken. Adjust as needed.

What You’ll Need:

2 Tablespoons Red Wine Vinegar

Fresh Squeezed Juice from 1 Orange

Fresh Squeezed Juice from 1 Lemon

1/4 Cup Extra-Virgin Olive Oil

1/4 Cup Chopped FRESH Tarragon

1/2 Teaspoon Ground Black Pepper

1/2 Teaspoon Chili Powder

1 Teaspoon Ginger

1 Teaspoon Minced Garlic

1 Teaspoon Kosher Salt

4 Chicken Breasts (about 2 lbs)

To Make in the Oven:

Whisk all ingredients together in a mixing bowl.

Place the prepped chicken in a large freezer bag and carefully pour the marinade in as well.

Allow the chicken to marinade in the refrigerator for 3-4 hours.

Preheat oven to 375.

In a baking dish, dump the chicken and marinade. (I dumped some of the marinade juice out, but that is completely up to you.)

Cover with foil and bake for 30 minutes or until there is no pink.

Serve with your favorite sides and enjoy!

This chicken can also be made on the grill…It is very similar to the directions above, but slightly different. We had planned on grilling ours, but the rain made us do otherwise. 

To Make on the Grill:

Whisk all ingredients together in a mixing bowl.

Place the prepped chicken in a large freezer bag and carefully pour the marinade in as well.

Allow the chicken to marinade in the refrigerator for 3-4 hours.

Separate the chicken from the marinade.

Pour all the marinade into a saucepan and bring to a boil for at least one minute. You will need to transfer this to a container which can be taken outside to the grill.

Begin grilling the chicken on a medium heat and baste marinade on the chicken as it cooks. Grill for about 10-12 minutes, or until the inside is no longer pink.

This delicious and easy chicken dish pairs perfectly with a sweet potato, as the zest of the chicken balances well with the sweetness of the brown sugar. I’d love to hear what you think of this dish! It's one of my faves and the little will even eat it. MAMA SCORE!