6 servingsPrep Time
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.
Calories: 316 kcal
Carbohydrates: 2.9 g
Cholesterol: 152 mg
Fat: 7 g
Fiber: 0.2 g
Protein: 56.6 g
Sodium: 1281 mg