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

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
  • PREP

    10 mins
  • COOK

    15 mins

    2 hrs 25 mins


  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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  • 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.

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.

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


12 Ratings

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.

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!

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!

Sep 11, 2014

Love, love, love this recipe. Chef John thank you so much for this dish. Just the right amount of spice and so, so tender. I serve these as a sandwich with garlic aioli and fresh greens. Mmmmmmm.

Aug 16, 2013

This is great, especially when served along with Braise Black Lentils.

Aug 07, 2014

I used a some sriracha and baked the chicken in the oven and used as a part of a dinner salad. So good and different


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  • 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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