Chef John's unique grilling recipe can be paired with anything from lentils to a salad. It uses Greek yogurt and tarragon to create a beautifully fragrant and rich flavor, and harissa sauce to add some spice.
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
Combine tarragon, 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 the 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 with harissa sauce and a sprig of tarragon.
Ingredients
2 teaspoons kosher salt
1 tablespoon ground cumin
1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
