Chef John's marinated grilled chicken breast recipe uses tarragon, Greek yogurt, and harissa to create a beautifully fragrant, rich, and tender dish.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
316 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Set 4 tarragon sprigs aside. Strip the leaves from the remaining tarragon. Combine tarragon leaves, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
Step 3
Remove chicken breasts from marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
Step 4
Garnish each chicken breast with harissa sauce and one of the reserved sprig of tarragon.
Ingredients
2 teaspoons kosher salt
1 tablespoon ground cumin
1 bunch fresh tarragon sprigs, leaves only
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
4 large chicken breast halves
0.5 cup plain Greek-style yogurt
0.25 cup harissa sauce (see footnote for recipe link)
