I’m not sure exactly when it’ll happen, but at some point this spring or summer, you’re going to start hating every one of your go-to grilled chicken recipes. Those recipes are delicious, but after decades of the same old, same old, you just get fatigued. Hopefully when that happens, you’ll remember this spicy, tarragon yogurt chicken recipe.
And you don’t even need to remember the specific ingredients. Except for the plain yogurt, the other components are completely adaptable. The endless varieties of vinegar/citrus options, fresh herbs, and hot sauces, means there’s an endless number of ways to personalize this recipe.
Imagine writing all your favorite herbs down on cards, and throwing them in a hat. Then, doing the same thing with your favorite vinegars and citrus juices, as well as hot sauces and salsas. When ready, close your eyes, and randomly picks cards to see what tasty version awaits you. It’s like a Mad Lib, only useful, and not stupid.
Here, let me try...[picks cards from old beaver skin hat]…okay, next time, along with the yogurt I’ll be using…[drum roll]…Sambal, lime juice, and basil…hey, that sounds awesome! See, it totally works.
As usual, I insist on you sharing any particularly amazing combinations you stumble upon. Anyway, I hope you give this super-easy, always juicy, and infinitely adjustable, grilled chicken recipe a try soon. Enjoy!
Marinade ingredients, enough for 4 large breasts:
1 bunch picked tarragon, leaves only
1/2 cup plain Greek yogurt
1/4 hot sauce or salsa (amounts will depend on spiciness, of course)
1 tbsp cumin
2 tsp kosher salt
2 peeled garlic cloves
2 tbsp vinegar or citrus juice
*Blend and marinade, chilled, for 2 to 3 hours before grilling.