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.
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