id="wpurp-container-recipe-9137" data-id="9137" data-permalink="https://afrovitalityeats.com/recipe/tarragon-coconut-lime-chicken/" data-custom-link="" data-custom-link-behaviour="" data-image="https://afrovitalityeats.com/wp-content/uploads/2018/02/IMG_4387.jpg" data-servings-original="4" class="wpurp-container" style="margin:0 auto !important;padding-top:10px !important;padding-bottom:0px !important;padding-left:10px !important;padding-right:10px !important;max-width:600px !important;position:static !important;background-color:#ffffff !important;border-width:1px 0 0 0 !important;border-color:#aaaaaa !important;border-style:solid !important;vertical-align:inherit !important;font-size:14px !important;color:#0d0c0c !important;font-family:Open Sans, sans-serif !important;">
Tarragon coconut lime chicken
Wash, pad dry and remove excess fat from chicken breasts. Transfer into a large bowl, add in all ingredients. Mix well to get chicken completely coated. Refrigerate for at least an hour, rotating half way through
Preheat oven to 400. Heat a small amount of oil in a large cast iron skillet )over medium high). Remove chicken from marinade, let excess liquid run of, then place skin side down into skillet. Cook until brown (about 3-4 minutes), flip and cook for another 5 minutes.( During this time, add in remaining tarragon bunch into the pan, and carefully tilt and spoon pan drippings over the chicken)
Transfer to oven and cook for another 25-30 minutes until chicken is cooked. Remove from oven, let rest for about 3 minutes then slice. Liquid should be clear and there should be no redness or pink color. Serve with rice or whatever you’re in the mood for.