Type what you have

Ingredients

• ✓ citrus juice
• tarragon
• yogurt
• harissa sauce
• vinegar
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich