We love grilling, especially chicken. But it gets tiring to eat the same grilled chicken 3 or 4 times a week. Love Tastefully Simple for providing a variety. This was delicious! Of course, I left off the green onions. I did lighten the recipe by using reduced sodium products and I used our own Avocado Oil in lieu of the olive oil.
Ingredients:
1 pkt Shallot Tarragon Compound Butter Mix
2 Tbsp soy sauce
2 Tbsp olive oil
1 1/2 tsp Garlic Garlic Seasoning
juice of 1 lime
1 1/2 lbs boneless skinless chicken breasts, cut into 6 pieces
2 green onions, thinly sliced, optional
Instructions:
1. Combine first 5 ingredients in a gallon freezer bag; add chicken. Seal well; toss to coat. Refrigerate several hours or up to overnight.2. Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
3. Place chicken on grill. Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes. Salt and pepper as desired. Garnish with green onion, if desired.
Makes 6 servings.
Serve with steamed asparagus (as a suggestion - we don't like asparagus so we used something different).
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
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