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Grilled Chicken and Veggies with Tarragon, Mint, & Yogurt
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Grilled Chicken and Veggies with Tarragon, Mint, & Yogurt

Course: EntréeCuisine: Butchery, Chicken
Servings

4

servings
Prep time

45

minutes
Cooking time

20

minutes

These chicken thighs are marinated in ginger, cumin, and yogurt which makes them incredibly tender. After grilling the chicken and vegetables they are basted with a tarragon mint butter which gives a Persian vibe. Adapted from NYT Cooking.

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Ingredients

  • 2 lb. boneless skinless chicken thighs (you can sub breasts if desired)

  • 2 containers full-fat greek yogurt (5 oz. each)

  • Zest and juice of 2 limes

  • 1 T. EVOO+ extra for veggies

  • 2 t. salt

  • 1 large garlic clove, minced

  • 2 T. fresh, ground garlic

  • 2 t. ground cumin

  • 1 yellow squash or zucchini, cut on the bias ½’ thick

  • 1 red or orange pepper, cut in quarters through the stem and seeded

  • 1 sweet onion, cut in ½” slices

  • 4 smaller tomatoes, cored and cut in half through the equator!

  • 2 T. balsamic vinegar

  • 2 oz. (½ stick) butter

  • .25 t. salt

  • 2 T. lime juice+ lime wedges for serving

  • 3 T. chopped fresh tarragon, reserve 1T for serving

  • 3 T. chopped fresh mint, reserve 1T for serving

  • 4 pita breads

Directions

  • Prepare the Marinade
  • In a bowl large enough to toss the chicken in, mix the yogurt, lime zest and juice, olive oil, salt, and garlic.
  • Reserve and refrigerate ½ cup of this mixture for serving.
  • Add the ginger and cumin to the bowl and mix.
  • Add the chicken and coat it evenly with the marinade.
  • You can leave the chicken in this bowl to marinate or transfer it to a ziplock bag. Marinate in the refrigerator for 24-48 hours (2 hours is the absolute minimum).
  • Remove the chicken from the fridge 1 hour before you plan to grill. Cut all the veggies and place on a sheet tray.
  • Lightly coat all surfaces of the vegetables with olive oil, balsamic vinegar, and salt. An easy way to do this is to drizzle the oil and vinegar over everything, sprinkle it with salt and use your hands to rub it all over the surfaces.
  • Prepare the herb butter baste
  • Melt the butter and add the salt, lime juice and herbs.
  • Preheat the grill with a hot side and a medium side.
  • Ensure the grill grates are clean and lightly oiled.
  • Working in batches as needed, place chicken and veggies on the hot side of the grill and allow them time in one spot to form a char and grill marks. Flip and cook the other side.
  • Move anything to the cooler side of the grill if it is getting too dark or not cooked through.
  • Cook the chicken to 165°.
  • Veggies are done when they look good to you (there’s no wrong way to grill a veg).
  • Remove chicken and vegetables to a clean tray (or directly to a serving platter) when done and brush with herb butter.
  • Warm the pita bread on the grill briefly.
  • Arrange everything on a platter if you haven’t already done so. Dollop the reserved marinade over the chicken, squeeze some lime wedges over and sprinkle with the extra herbs.
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