Southwest Chicken Breast

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup dry wine
• 2 tablespoons olive oil
• 2 teaspoons fresh tarragon, snipped or 1/4 teaspoon dried tarragon, crushed
• 1/4 teaspoon salt
• 1 1/4 lbs boneless skinless chicken breasts, 6 halves
• 2 small avocados, pitted, peeled & chopped
• 1 tomato, chopped
• 1 garlic clove, minced
• 2 tablespoons green chili peppers, seeded & finely chopped
• 2 green onions, finely chopped
• 1 tablespoon fresh cilantro, snipped
• 1 tablespoon honey
• 1 tablespoon lemon juice

Recipe

• 1 for marinade: combine wine, oil, tarragon & salt. rinse chicken; pat dry with paper towels. place chicken in plastic bag set into a shallow dish. add marinade; seal bag. turn chicken to coat well. chill for 2 to 24 hours, turning bag occasionally.
• 2 meanwhile, combine avocados, tomato, garlic, chili peppers (i usually used the canned ones), onions, cilantro, honey & lemon juice. toss well to mix. cover & chill up to 2 hours.
• 3 remove chicken from bag, reserving marinade. grill chicken on an uncovered grill directly over medium coals for 5 minute turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. serve with avocado mixture.
• 4 to grill by indirect heat: arrange preheated coals around a drip pan in a covered grill. test for medium heat above the pan. place chicken on grill over drip pan. cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.