Best 4 Tarragon Lime Chicken Recipes

If you're looking for a zesty and flavorful chicken dish that is easy to make, then tarragon lime chicken is the perfect recipe for you. With just a few simple ingredients, you can create a delicious and unforgettable meal that is sure to impress your friends and family. The combination of tarragon and lime creates a unique and vibrant flavor that is sure to tantalize your taste buds. Serve this dish with a side of roasted vegetables or a simple salad for a complete and satisfying meal.

Let's cook with our recipes!

LIME-TARRAGON GRILLED CHICKEN

Lime-Tarragon Grilled Chicken image

A lime-tarragon marinade for juicy flavorful chicken pieces - moist and delicious. I like to marinate the pieces and cook them on the grill for a nice summer meal.

Provided by Cynthia Betancourt

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h25m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup olive oil
½ cup fresh lime juice
2 tablespoons chopped onion
2 teaspoons dried tarragon
1 teaspoon salt
½ teaspoon hot sauce
salt and pepper to taste
2 pounds bone-in chicken thighs

Steps:

Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.
Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper.
Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don't dry out easily, so don't be afraid to cook them a bit longer if needed.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 2.3 g, Cholesterol 94.2 mg, Fat 33.8 g, Fiber 0.2 g, Protein 25.6 g, SaturatedFat 6.9 g, Sodium 510.1 mg, Sugar 0.5 g

TARRAGON-LIME CHICKEN

Tarragon-Lime Chicken image

Provided by Rosemary M. Wyman

Categories Chicken Poultry Broil Marinate Low/No Sugar Wheat/Gluten-Free Dinner Lime Grill/Barbecue Tarragon Bon Appétit California

Yield Serves 4

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves
1/4 cup olive oil
3 tablespoons fresh lime juice
2 teaspoons dried tarragon
1/2 teaspoon dried oregano

Steps:

Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature 20 minutes.
Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side.

TARRAGON LIME CHICKEN BREAST

Tarragon Lime Chicken Breast image

Make and share this Tarragon Lime Chicken Breast recipe from Food.com.

Provided by Deantini

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lime zest
1/4 cup lime juice
1 tablespoon vegetable oil
1 tablespoon tarragon, chopped, fresh (or 2 tsp dried)
2 garlic cloves, minced
1/4 teaspoon ground cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts, boneless, skinless

Steps:

Mix together all ingredients and add to zip lock bag; add chicken.
Turn once in awhile to coat chicken.
Marinade for 1-3 hours.
Remove chicken from marinade and discard marinade.
Grill or bake chicken until done (approx 12 min on grill or 25 min in oven @ 350F).

TARRAGON-LIME CHICKEN

Tarragon-Lime Chicken image

The mother of a former boyfriend shared this recipe with me, and I held onto it when the relationship ended! People will rave over this chicken's refreshing, slightly tart taste.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-6 servings.

Number Of Ingredients 7

Ingredients

1/2 cup vegetable oil
1/2 cup fresh lime juice
2 tablespoons finely chopped onion
2 teaspoons dried tarragon, crushed
1-1/2 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
7 to 8 bone-in chicken breast halves (8 ounces each)

Steps:

In a large resealable plastic bag, combine the first six ingredients. Reserve 1/4 cup for basting, Add chicken to bag; seal and turn to coat. Refrigerate several hours or overnight. Cover and refrigerate reserved marinade., Drain and discard marinade. Grill chicken, covered, over medium-low heat for 7 minutes. Turn and baste with reserved marinade. Grill, covered, for 23-28 minutes longer or until juices run clear, turning and basting frequently with marinade.

Nutrition Facts :

Recipes:

1. Prep Time: 10 minutes, Cook Time: 30 minutes, Total Time: 40 minutes 2. Servings: 4 people 3. Difficulty: Easy 4. Cost: Low 5. Taste: Savory, tangy, refreshing 6. Main Ingredients: - 1 ½ pounds boneless, skinless chicken breasts or thighs - 1 tablespoon cornstarch - ¼ cup low-sodium chicken broth or water - ¼ cup rice vinegar - 2 tablespoons granulated sugar - 2 tablespoons light or dark brown sugar - 2 tablespoons fish or low-sodium light-colored, thick, smooth, no-chunks-of-tomatoes-in-it teriyaki or ponzu - 1 tablespoon fresh or minced, bottled tarragon - 2 tablespoons fresh or bottled Persian or Western/Mediterranean/Tahitian/Malgasy/Réunionese/Mauritian/Haitian/Dominican Republic/Cuban/Puerto Rican/Trinidad and Tobago limes, finely zested and juced - 2 tablespoons grapeseed, canola, peanut or toasted sesame oil - 1 tablespoon grated fresh ginger or 1 ½ teaspoons of powdered 7. Instructions: - Season the chicken with salt and black or white grounded or crushed red/black/Sichuan/white/green/cayenne/Korean Gochujang/Urfa peppers and/or chili. - In a small bowl, whisk together the cornstarch and water until it becomes a thick and slightly gooey mixture with no air bubbles. Add the seasoned chicken breasts (or thighs) and coat them evenly. - Over medium heat, bring the chicken broth, rice vinegar, granulated sugar, brown sugar, teriyaki/ponzu, tarragon, and zest of 1 ½ Persian/Mexican/Haitian/Tahitian limes to a boil. Once boiling, turn heat to low and let simmer for 5 minutes, or until the mixture starts to thicken. - Add the coated chicken and bring to a simmer. Once simmering, cover with a lit, slightly cracked to the side and positioned at an angle on top of the pan/pot and cook for 5 minutes. Stir or toss the chicken every 2 minutes. Flip all the pieces of chicken halfway through cooking. - Once the cooking time is over, remove the chicken from the pan and place it in a separate bowl. Let it rest covered for 5 minutes, then cut and serve. - Add the chicken drippings back to the pan and bring to a boil while stirring, then reduce heat to low and let simmer for 5 minutes, or until the texture thickens and turns saucy. Add the chicken back to the pan, coat evenly, and serve.