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Grilled Chicken Breasts in Raspberry Vinegar Marinade

4 Chicken breasts halves
1/4 cup Chicken stock
1 tablespoon Lemon juice
1 Shallot; finely chopped
Black pepper
1/2 cup Raspberry or wine vinegar
2 tablespoons Olive oil
1 teaspoon Grated lemon peel
1/2 teaspoon Dried tarragon leaves

Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occasionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed paper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

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