This wonderfully citrus and tarragon-infused grilled chicken is excellent for summer BBQs.

Here comes summer–AT LAST!  Memorial Day usually kicks off the summer cookout season, followed up by the 4th of July, and this is a perfect entry!

Tarragon is such a great herb for flavoring chicken.  It wasn’t one I’d normally think of to be honest, but years ago my chef friend Klaus served me broiled chicken that was flavored with tarragon and I was hooked.  He also used it in sauteed zucchini–try it. It’s wonderful.

Delicate herb and citrus flavor

The herb has a very slight anise-like flavor.  If that’s not your dish of tea then thyme is a fine substitute in this or even rosemary (although with rosemary, I’d use only about 2 tsp in the marinade because it’s quite potent!).

I love this done on the grill, but you can do it in the oven as well.  If I do this in the oven, I more often than not will pop it under the broiler for a few minutes to brown it more and crisp the skin.

Lovely done on the grill

This is very good served with my Smoky Two-Potato Salad and the chickens you see in the photographs were eaten with just that!

Citrus Tarragon Chicken

• 1 whole chicken, split or cut into quarters
• Marinade:
• 2 whole limes
• 2 whole lemons (large ones)
• 3 cloves garlic, crushed
• 2 tbs dried tarragon
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup olive oil

For marinade–juice the limes and lemons, reserving the rinds.


In a small bowl, mix the lemon & lime juices and the rest of the marinade ingredients.  Stir in the reserved lemon and lime rinds.


Make 1/4-inch deep slits on the meaty parts of the chicken–this helps the marinade infuse into the meat.


Place chicken in a large zipper freezer bag and pour marinade over chicken.  Seal the bag, mush the contents a bit so the marinade and citrus rinds are distributed evenly.  Place in refrigerator and marinate at least 4 hours, preferably overnight–I recommend strongly letting it marinate overnight!


Preheat BBQ grill to medium-low heat.  Place chicken bone side down on the grill. Grill for 30 minutes (with the lid closed).  Turn chicken and grill for an additional 30 minutes, or until internal temperature of chicken is 185 degrees F.


Alternately, this can be made in the oven by cooking it at 375 degrees F for 45-60 minutes, or until internal temp is 185 degrees F or juices run clear.


Serves 4.

Citrus Tarragon Chicken

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Vibrant citrus flavor and sweetness of honey combine to make the most perfect baked lemon chicken.

This is quite possibly the most perfect chicken recipe I’ve ever made. Plus, it’s low-fat!

I found this recipe on Tara McConnell’s Temp-Tations Facebook page and it sounded very interesting and I had all the ingredients.  At first I was going to omit the onions.  I am glad I didn’t…they are the most WONDERFUL part of this dish!!!

The perfect baked chicken

The onions slowly caramelize during the baking and pick up the nice sweetness from the honey and the citrusy bite of the lemon.

The chicken gets golden just from the oven baking, however, I wanted a bit more brown so I popped it under the broiler for a couple of minutes.  I also found I had to cook this close to an hour, even though Tara’s directions called for 45 minutes. Perhaps my chicken pieces were a bit larger, but that’s why I gave the range.

Tara’s Honey Lemon Chicken

She did list chicken stock as an alternative to the wine, but if you have the wine, don’t opt for the stock as the onions had a nice pop of flavor thanks to the dry wine. I used Chardonnay.

The platter is the tray from my Temp-Tations yellow Old World tea set. Available at the Temp-Tations website:
Temp-tations.com

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Tara's Honey Lemon Chicken

Vibrant citrus flavor and sweetness of honey combine to make the most perfect baked lemon chicken.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Chicken, Dinner

Cuisine: American

Keyword: chicken

Servings: 4

Calories: 433kcal

Author: Judith Hannemann

Ingredients

• 8 medium skinless chicken thighs or drumsticks or combo
• 1 large onion thinly sliced
• 1/2 cup dry white wine or chicken stock
• 1/2 cup honey
• zest & juice of 1/2 large lemon
• salt & pepper

Instructions

• Preheat oven to 375 degrees F.
• Place sliced onion in the bottom of a 13 x 9-inch baker--spread the onions out evenly. Add wine or stock.
• Place chicken parts on top of onions in pan. Sprinkle with salt and pepper to taste.
• Mix honey, lemon zest and lemon juice. Brush the chicken parts with some of the honey/lemon mixture.
• Place in oven and bake 45-60 minutes, basting with glaze every 15 minutes.
• If you desire a bit of crispness, pop chicken under broiler for about 3-5 minutes (I did this).

Nutrition

Serving: 1person | Calories: 433kcal | Carbohydrates: 38g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 205mg | Potassium: 637mg | Fiber: 1g | Sugar: 36g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

Beautiful citrus flavor in every bite.

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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