Ingredients
6
6 servings
- •1 bunch fresh tarragon sprigs, leaves only
- •½ cup plain Greek-style yogurt
- •¼ 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
- •¼ cup harissa sauce, for garnish
- •4 sprigs tarragon, for garnish
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 316
- Carbohydrate: 3g
- Fat: 7g
- Fiber: 0g
- Protein: 57g
- Sugar: 2g
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