Grilled Lemon Tarragon Chicken with
Browned Butter Yogurt Sauce

Marinated and grilled, bone-in chicken breasts are served topped with a delectable browned butter and yogurt sauce seasoned with tarragon and lemon zest.

Recipe Ingredients:

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 - divided use
1 tablespoon garlic, finely minced
2 1/2 teaspoons kosher or sea salt - divided use
1/2 teaspoon freshly ground black pepper - divided use
4 to 6 bone-in chicken breast halves*
3 tablespoons butter
1 teaspoon grated lemon zest
Lemon wedges for garnish (optional)
Hot cooked jasmine or other long grain rice for accompaniment (optional)

Cooking Directions:

1. For Marinade: In a large zipper-style plastic bag combine 1 cup yogurt, lemon juice, olive oil, 2 tablespoons dried tarragon leaves, garlic, 2 teaspoons salt and 1/4 teaspoon ground black pepper; mix well. Add the chicken breasts to the marinade and seal bag, removing as much air as possible; 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.
2. To Cook Chicken: Remove chicken from marinade, discarding the marinade. Grill (or broil) chicken breasts over medium-high heat about 8 to 10 minutes on each side or until tested done when juices run clear.
3. For Browned Butter Yogurt Sauce: In a small saucepan over medium heat, melt the butter and cook just until it turns a lovely golden brown, about 2 minutes, stirring frequently. Remove from heat, stir in remaining 1/2 teaspoon tarragon and let set for about 30 seconds. Stir in remaining yogurt, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and heat over medium heat until hot, but not boiling (do not allow sauce to boil).
4. Serving Suggestion: Plate individual servings of chicken with a side of hot cooked rice and ladle some of the Browned Butter Yogurt Sauce over both, garnish with lemon wedges, if desired.

Makes 4 to 6 servings.

*Any chicken parts may be used in place of the chicken breasts.

Recipe and photograph by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.