Lime-Tarragon Grilled Chicken

This was delicious! I adapted it for the oven, because I'm a busy student and didn't have time to do grilling. I put it in the oven at 400 degrees Fahrenheit for 40 minutes and it came out perfect. I also added carrots, potatoes, and broccoli, which I tossed in some of the marinade. I didn't want to cut into a big onion for 2 TBSP worth, so I cut up the white parts of 2 green onions for the marinade and used the green parts for garnishing (I wish I'd also saved some lime for garnishing). This recipe has a really nice, zesty, interesting flavor profile and is perfect if you want an easy and different chicken dish and you're getting tired of ones with garlic. Thanks for the recipe Ms. Betancourt!

Made this using boneless thighs and marinated overnight. Was a hit at my dinner party! So easy and tasty. The flavor is nice and clean and perfect for a summer evening. Cooked it in my indoor grill and it was perfect! Will definitely make this again!

Made this using boneless thighs and marinated overnight. Was a hit at my dinner party! So easy and tasty. The flavor is nice and clean and perfect for a summer evening. Cooked it in my indoor grill and it was perfect! Will definitely make this again!

This is a nice recipe and the chicken was certainly moist and tasty. In my case, however, the flavors I was expecting did not exactly come through. I had more chicken thighs than the recipe called for so I needed to adjust measurements. One effect was the heat really did not come through. This part was tricky so perhaps need to recalculate. I also did not have tarragon so I did my best to substitute other suitable herbs. The substitutions may not have been up to the task. I am eager to try this again at some point. I will say that this recipe is a great suggestion for cooking chicken thighs. They take the heat of the grill well, and they are hard to dry out. Do not use chicken breasts as it is not the same. When grilling place the thighs skin side down over direct heat for 3-5 minutes. You want a nice char of the skin. After that turn chicken over and move to indirect heat for 30-35 minutes. Cover the grill with vents partially open and leave the chicken alone so the heat can do its work. When cooking over indirect heat it is helpful to have a drip pan of some sort to catch any juices.

Loved it! I'm always looking for a new flavour and something apart from the ordinary and this has a nice fresh tangy flavour! The whole family loved it. We made the recipe just a written and it came out great. We will definitely make it again! Thanks for the recipe!

I made the recipe as directed on a 6 pound whole chicken that I cooked spatchcock style. 15 minutes breast down 40 minutes breast up then 10 minutes breast down. The leg quarters fell off the bird. I checked with a thermometer to ensure that the internal temp in the thigh and deepest portion of the breast were at 165 degrees. Will make this again.

This was as good, if not better than the numerous 5 star ratings said. It definitely wasn't too oily, but I don't know that it needed all of the oil in the marinade. Also, don't rush the grilling process, at no more than medium heat it will be perfectly cooked through after about a half hour with great crispy skin and juicy flavorful meat! Thank you again for sharing this amazing recipe!