Spicy Tarragon Yogurt Chicken

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

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)

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

Garnish each chicken breast with harissa sauce and one of the reserved sprig of tarragon.

Step 4

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. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 F (74 C).