I know what you’re thinking, “Last month was ‘Get Your Grill On’ so why are we seeing a grilling recipe this month?” Well, one way to “Beat the Heat” is to keep the heat outdoors!
Anyway, last month I shared a recipe for Grilled Lemon Yogurt Chicken (you can find instruction on pounding chicken and setting up your grill there). It was a big hit at my house but I though it would be great to change it up a bit with some tarragon along with some zip. Here’s what I came up with.
Zesty Tarragon Yogurt Chicken
- 2 pounds boneless, skinless chicken breasts pounded to the same thickness (go HERE for more instruction)
- 1 6-oz container of plain yogurt
- 3 Tbsp olive oil
- 1 Tbsp dried tarragon
- 1 Tbsp Tabasco or hot sauce of choice
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Place everything in a bowl and mix to combine. Make sure every piece of your chicken is thoroughly coated. Cover with plastic and let it marinate in the refrigerator for 1-3 hours. (Note, the enzymes in the yogurt helps to tenderize your meat. If your chicken marinates more than 3 hours, these enzymes will begin to change the texture of the chicken)
Prepare your grill for 3 temperature cooking (pile coals to create a hot, medium and low grilling area). Cook your marinated chicken for 2 minutes over the hot area, flip and cook for 2 minutes over the medium area and finally finish cooking over the low are for 2 minutes. If your chicken is finished cooking, the juices will run clear. (See more HERE)
Remove your chicken from the grill and place on platter. Let it rest for a couple of minutes and serve up. Doesn’t it look great? It’s wonderful sliced up and eaten as a salad on a bed of crisp romaine or rolled in a tortilla for a great wrap sandwich.
Come back tonight at midnight for July’s Party Thyme spice giveaway AND link party!