Serving Size: 6
Ingredients:
6 boneless and skinless chicken breast halves
Yogurt Marinade:
1 teaspoon toasted and crushed cumin seed
1/2 teaspoon red chile flakes
2 teaspoons roasted garlic
1/4 cup minced scallions (white part only)
1 cup plain yogurt
1 teaspoon paprika
1 tablespoon fresh lemon juice
Lemon-Tarragon Sauce:
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons white wine vinegar
1 tablespoon minced shallots
2 tablespoons minced fresh tarragon
2 teaspoons honey (or to taste)
1/2 cup olive oil
Salt and freshly ground white pepper
Directions:
- In a medium bowl, combine the marinade ingredients. Add the chicken and marinate in the refrigerator for at least 2 hours.
- In a bowl, combine the lemon juice, lemon zest, vinegar, shallots, tarragon and honey and mix with a hand blender. Slowly incorporate the olive oil, either by whisking by hand or pulsing 2 to 3 times with hand blender. Season to taste with salt and pepper. Store covered in the refrigerator for up to 3 days. Makes approximately 2 cups.
- Preheat the broiler or stove top grill. Wipe any excess marinade from the chicken. Grill or broil until the chicken is just done and juicy, about 3 to 4 minutes on each side. Drizzle chicken breasts with the sauce to taste and serve.
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