15 to 120 minutes
- 4 chicken breasts
- Juice of 2 oranges
- 2 Tablespoons Pinot Noir Wine Vinegar
- 2 teaspoons Tarragon Infused Olive Oil
- Marinate the chicken breasts in the orange juice, Pinot Noir Wine Vinegar and Tarragon Infused Olive Oil for at least 15 minutes and up to 2 hours, covered, in the refrigerator.
- Grill until cooked through.