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Grilled Lemon Tarragon Chicken with Browned Butter Yogurt Sauce recipe

Grilled Lemon TarragonChickenwith Browned Butter Yogurt Sauce recipeMarinatedand grilled bone-in chicken breasts are served topped with adelectable browned butter and yogurt sauce seasoned with tarragonand lemon zest.

Another delicious recipe from our Family-FavoriteRecipes Collection.


Recipe: Grilled Lemon TarragonChicken
with Browned Butter Yogurt Sauce

1 (32-ounce) container plain yogurt -divided use
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons, plus 1/2 teaspoon dried tarragon leaves – divideduse
1 tablespoon garlic, finely minced
2 1/2 teaspoons kosher or sea salt – divided use
1/2 teaspoon freshly ground black pepper – divided use4 to 6 bone-in chicken breast halves*3 tablespoons butter1 teaspoon grated lemon zest
Lemon wedges for garnish (optional)Hot cooked long grain rice (preferablyJasmine rice) for accompaniment (optional)

  • For Marinade: In a large zipper-styleplastic bag combine 1 cup yogurt, lemon juice, olive oil, 2 tablespoonsdried tarragon leaves, garlic, 2 teaspoons salt and 1/4 teaspoonpepper; mix well. Add the chicken breasts to the marinade andseal bag, removing as much air as possible; place bag in a dishas a precaution against leaks. Allow chicken to marinate forseveral hours in the refrigerator or overnight, turning bag overoccasionally.
  • To Cook Chicken: Remove chicken from marinade,discarding the marinade. Grill (or broil) chicken breasts overmedium-high heat about 8 to 10 minutes on each side or untiltested done when juices run clear.
  • For Browned Butter Yogurt Sauce: In asmall saucepan over medium heat, melt the butter and cook justuntil it turns a lovely golden brown, about 2 minutes, stirringfrequently. Remove from heat, stir in remaining 1/2 teaspoontarragon and let set for about 30 seconds. Stir in remainingyogurt, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon pepper andheat over medium heat until hot, but not boiling (do not allowsauce to boil).
  • Serving Suggestion: Plate individual servingsof chicken with a side of hot cooked rice and ladle some of theBrowned Butter Yogurt Sauce over both, garnish with lemon wedges,if desired.Makes 4 to 6 servings.*Any chicken parts can be used in placeof the chicken breasts.Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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