This was supposed to be grilled chicken, but as you’ll note, there are no grill marks on that chicken breast. You may also note that the title of this post is “baked chicken” I had the same marinade and recommended sides as were indicated in the recipe in question, but if you have been following along with spring in Minnesota, you can [probably assume that the grill didn’t get fired up.
Still, I sank the chicken breast in French dressing/tarragon vinegar based marinade for an hour before I baked the chicken at 350 for about a half hour. The only real difference between baking and grilling is that you don’t get the charcoal flavor, nor the caramelization of the sauce where you had the grill touching the sauce and the bird. The flavor didn’t end up quite as complex as it could have been, and I didn’t get to sit outside as it cooked.
On the side I just had some sourdough bread and served it with carrots and ranch dressing. When I had the second breast the next day, I drizzled a little bit of the extra marinade/sauce over it, and let me tell you… that was some excellent dippin‘. Simple and effective, this dish.
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