½ C lemon juice
¼ C Vegetable oil (I used Canola)
¼ C minced fresh parsley or 1 teaspoon dried parsley
1 teaspoon diced tarragon or ¼ teaspoon dried tarragon
¼ teaspoon pepper
Chicken tenders or breasts.
Combine
all ingredients in a Ziploc bag and seal. Refrigerate for 4 hours or
overnight. Drain and discard marinade. Grill for 10 to 15 minutes.
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