- 1 bunch fresh tarragon sprigs, leaves only
- 1/2 cup plain Greek-style yogurt
- 1/4 cup harissa sauce (see footnote for recipe link)
- 2 garlic cloves, peeled
- 2 tablespoons vinegar or citrus juice
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 4 large chicken breast halves
- 1/4 cup harissa sauce, for garnish
- 4 sprigs tarragon, for garnish
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- Garnish with harissa sauce and a sprig of tarragon.
03/01/2017
recipepes.com
Spicy Tarragon Yogurt Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
