An intense lemon and garlic-flavored grilled chicken, the addition of the dill-like herb, tarragon, adds a wonderful dimension to the overall taste equation.

Grilled Lemon Tarragon Chicken

Marinade:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 tablespoons olive or vegetable oil
2 tablespoons dried tarragon leaves
1 tablespoon fresh garlic, finely minced or crushed
1 teaspoon kosher or sea salt
Freshly ground pepper to taste
Lemon wedges for garnish

6 bone-in chicken breast halves

In a large zipper-style plastic bag combine all ingredients for the marinade, mixing well. Add the chicken breasts and seal; place bag in a dish as a precaution against leaks. Allow chicken to marinate for several hours in the refrigerator or overnight, turning bag over occasionally.
Drain marinade into a small, nonreactive saucepan. Cook over medium-high heat for several minutes or until reduced by half.
Meanwhile, grill (or broil) chicken over medium-high heat about 8 to 10 minutes on each side or until tested done when juices run clear.
Place the grilled chicken breasts on a serving platter and drizzle with a spoonful or two of the reduced marinade, garnish with lemon wedges, if desired. Pass remaining marinade to spoon atop individual servings.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 207.9 calories; 0% calories from fat; 6.7g total fat; 70.9mg cholesterol; 494.5mg sodium; 478.2mg potassium; 6.1g carbohydrates; 0.3g fiber; 3.4g sugar; 5.8g net carbs; 30.0g protein.