1. Cut chicken breasts in half and butterfly or flatten.
2. Combine onion, tarragon, soy sauce, garlic and vinegar in a medium-size bowl. Add chicken. Cover and refrigerate at least 2 to 3 hours.
3. Prepare grill. Spray grill with No Stick cooking spray so chicken doesn't stick.
4. Cook, basting with marinade, about 30 minutes until juices are clear when chicken is pierced.
Wine Pairing(s)
von Hovel Riesling Kabinett 'Oberemmeler Hutte'
Schmitges 'Erdener Treppchen' Riesling Auslese
Georges Duboeuf Morgon
Dr. H. Thanisch Riesling Spätlese 'Graacher Himmelreich'
Schloss Saarstein Riesling Auslese
Domaine Laboure Roi St. Armand Beaujolais Villages
Boroli 'Bussia' Barolo
Marchesi di Barolo Maraia
Max Ferd. Richter 'Mulheimer' Reisling
Georges Duboeuf Fleurie
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