Spicy Tarragon Yogurt Chicken Recipe

1. 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.

2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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.

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

Chef’s Note:

Any plain yogurt will work, but Greek yogurt is a little extra special. Do not let the chicken marinate for more than 3 hours because the enzymes in the yogurt will start to change the texture of the chicken.

Editor’s Note:

You can find Chef John’s harissa sauce recipe here.