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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

316 calories; 7 g total fat; 152 mg cholesterol; 1281 mg sodium. 2.9 g carbohydrates; 56.6 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/03/2013
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. Read More
(71)

Most helpful critical review

Rating: 3 stars
12/11/2015
Very flavorful. better if bakes so that coating does not burn. Read More
40 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2013
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. Read More
(71)
Rating: 5 stars
12/03/2013
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. Read More
(71)
Rating: 5 stars
10/01/2012
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. Read More
(35)
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Rating: 4 stars
07/02/2012
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 Read More
(31)
Rating: 5 stars
12/09/2013
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! Read More
(15)
Rating: 5 stars
04/20/2014
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! Read More
(11)
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Rating: 5 stars
07/23/2013
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! Read More
(7)
Rating: 5 stars
10/14/2014
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!!! Read More
(6)
Rating: 4 stars
10/13/2014
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 Read More
(6)
Rating: 4 stars
10/13/2014
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 along with the yard bird. I will definitely make this again. Read More
(6)
Rating: 3 stars
12/11/2015
Very flavorful. better if bakes so that coating does not burn. Read More