Skinned breast of chicken is low in calories and grills quickly.


  • 1/2 cup fresh lemon juice
  • 1/2 cup orange juice
  • 1 tablespoon grated lemon rind
  • 1 clove garlic, minced
  • 1 1/2 teaspoons tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon frshly ground pepper
  • 10 chicken breast halves, skin removed


Combine the lemon juice, orange juice, lemon rind, garlic, tarragon, salt, and pepper. Place the chicken pieces in a baking pan big enough to hold them in a single layer, and pour in the juice mixture. Let marinate for about 3 hours in the refrigerator, turning occasionally. Have a barbecue fire ready. Remove the chicken, reserving the marinade. Grill 4-6 inches from hot coals for about 20 minutes, turning three or four times and brushing with the reserved marinade, until browned, and the chicken is no longer pink when cut at the bone.

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Bobi Randazoni

Lemon-Basted Chicken Breasts