Spicy Tarragon Yogurt Chicken Recipe - Allrecipes.com
Spicy Tarragon Yogurt Chicken Recipe
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Spicy Tarragon Yogurt Chicken
See how to put the thrill back into summer grilling. See more
  • READY IN ABOUT hrs

Spicy Tarragon Yogurt Chicken

Recipe by  

"Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 25 mins

Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  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.
  4. Garnish with harissa sauce and a sprig of tarragon.
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Footnotes

  • 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.
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Reviews More Reviews

Dec 03, 2013

This was outstanding. My first use of tarragon. The tarragon and cumin make such an awesome flavor combination. I didn't make the harissa sauce (though I think I will in the future), so I followed another reviewer's suggestion and used sriracha and some other spices as a substitute. Once I tasted the yogurt sauce, I knew I couldn't just use it as a marinade and then just toss the rest of it--so instead of grilling, I baked the chicken breasts in the marinade at 375 for about an hour. The chicken was so ridiculously moist and flavorful! And then I spooned some of the sauce (it makes a TON) over roasted veggies. I will DEFINITELY make this again.

 
Oct 01, 2012

This was very tasty, although I did not have harissa, or the ingredients to make it, so I just added some cayenne to the marinade to try to get some spice. I will make it again with harissa.

 
Jul 02, 2012

Tasty and didn't make a mess of the grill. I use a different Harissa sauce and next time will add more. Chicken was very juicy

 
Dec 09, 2013

This was SO delicious! Thank you, Chef John! I made the recipe for six servings and baked them at 400 for 20-25 minutes. According to my husband, this ranks in one of the Top 5 meals I've ever made. :) AND thanks to Rex Hutcheson's suggestion, I also made your delicious Braised Black Lentils as well. Perfect pair!

 
Apr 20, 2014

Everyone loved this recipe. My brother even asked for a copy. I used Le Phare du Cap Bon Harissa from the Middle Eastern grocer and Greek yogurt is a must. Yum!

 
Jul 23, 2013

This recipe was wonderful! It takes a little extra time to marinate, but it's well worth it. The chicken is so juicy! I bought some Moroccan Harissa sauce at a Middle Eastern grocery, and it was just perfect. I used chicken thighs, and that works, too. I will definitely use this again, and am recommending it to a friend, as well!

 
Oct 13, 2014

I liked it a lot better with cilantro - tarragon is not my favorite herb and is not normally used with yogurt and spicy sauces such as Harissa

 
Oct 14, 2014

WOW!! I can't even begin to tell you how much I enjoyed this dish. I went by the directions exactly. However, I used "already tenderized" chicken breasts. Unfortunately I didn't have fresh tarragon available, but even with the dried version, the flavor was outstanding. I LOVE LOVE LOVE Harissa and have been trying to find recipes that incorporate it. I served it with a side of pine nut couscous mixed in with grilled asparagus, goat cheese and a drizzle of lemon juice/olive oil. YUMMMMMMMMMMMM!!!

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 56.6 g
  • 113%
  • Sodium
  • 1281 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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