Spicy Tarragon Yogurt Chicken

Spicy Tarragon Yogurt Chicken

Made  times
Chef John 23840

"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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2 h 25 m servings 316 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 fol...

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.

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

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 m...

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!

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 wa...

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 t...

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

Delicious. The yogurt marinade was so flavorful and had an amazing aroma. I couldn't find Harissa sauce so I used "an Asian chili paste". I grilled the chicken and made some tasted veggies to go...

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