4 boneless, skinless chicken breast
1/2 cup lemon juice
1/2 cup orange juice
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon ginger, ground
1 teaspoon dried tarragon, crushed
P R E P A R A T I O N
Combine all ingredients and mix well. Pierce each chicken breast 2 or 3 times with a fork. Pour marinade over chicken and marinate in the refrigerator for 2 hours. Remove chicken and discard remaining marinade. Grill or broil chicken for 6-8 minutes or until no longer pink in center.
Makes 4 servings
