Grilled Chicken with Tomato Tarragon Sauce

My friend Heidi H prepared this grilled chicken dish for me last month when I was visiting her and family in Massachusetts. It was absolutely delicious and I couldn’t wait to try it at home on our grill. The recipe calls for skin-on which we all loved, but you could easily use skinless if you wanted. My father suggests using basil instead of tarragon for another twist on this recipe.

Grilled Chicken with Tomato Tarragon Sauce Recipe

  • Yield: Serves 4.

Ingredients

  • 3 Tbsp chopped fresh tarragon (or 1 Tbsp dried tarragon)
  • 3 Tbsp olive oil
  • 1 1/4 teaspoons minced garlic
  • 4 boneless chicken breast halves, skin on (about 1 1/2 pounds)
  • 2 cups chopped fresh tomato (1-2 tomatoes, depending on their size)
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste

Method

chicken-tomato-tarragon-1.jpg
1 Get the grill started on medium high heat. While the grill is heating up, whisk together half of the tarragon, half of the oil, and all but 1/4 teaspoon of the minced garlic in a shallow dish. Lightly pound chicken between sheets of waxed paper to uniform 1/2-inch thickness. Sprinkle chicken with salt and pepper. Add chicken to tarragon mixture and turn to coat. Let stand 10 minutes.

2 Meanwhile, in a blender or food processor, blend the tomato and remaining olive oil until smooth. Add the vinegar and remaining tarragon and garlic and pulse until well mixed. Season to taste with salt and pepper.

chicken-tomato-tarragon-2.jpg
3 Grill chicken until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. Spoon sauce around chicken.

Adapted from a recipe in Bon Appetit

19 Comments

  1. lydia

    The tarragon in my herb garden has gone bananas this year, even though hardly anything is up in the garden yet. So I’m already looking for recipes that use fresh tarragon. This one looks delicious!

  2. Kalyn

    Elise, I can’t wait to try this. I’ve never been a fan of dried tarragon, but I kept reading about how wonderful fresh tarragon is, so this year I’m growing some for the first time and looking for ideas to use it.

  3. Russell

    This sounds really good. My wife is cooking a nice dinner for my birthday tonight, and it sounds like this would be a nice one to do. Any ideas for some good sides to make with it?

  4. Carol

    Can’t wait to try this! And it even looks like a recipe my husband will eat, without my having to modify it. Bonus.,….

  5. Rich

    I couldn’t wait on this one. It was great – all the flavors really came through in the sauce. Another hit! My addiction to your blog continues.

  6. Alita

    I just emailed this to my daughters because we all enjoy trying new recipes. This one looks like a winner. I will definitely be making this soon. I think it would be great with a side of angel hair pasta and a salad

  7. PV

    Does anyone have an alternate method for cooking the chicken, if one doesn’t have a grill? Stovetop or Broiler?
    Thanks!

  8. Candy Schultz

    PV you can purchase stovetop grill pans. They have ridges and you just put them on the burner. Broiling or baking would probably work equally well, you would just not have that grill taste. Since the sauce is the main thing here that probably would not be bad. The sauce is what I want to try. I would even try it on poached chicken.

  9. Stormy

    Wow, this looks good – I cannot wait to try it. I love trying new chicken recipes and this looks like wil definitely worth the effort…

  10. faustianbargain

    I love tarragon and it goes so well with tomato(as does basil..indeed). A creamy tarragon sauce or a tarragon jus is great with chicken too.

    PV, gentle poaching(slip tarragon leaves under the skin of the chicken)in a muslin bag is best. Just sear the chicken for a nice finish. The broth is bonus! Chicken noodle soup for the next day!

  11. faustianbargain

    Indeed..tarragon is a strong herb. Too much of it can be overpowering. Another classic chicken combo with tarragon is with cider. The reduced sauce is enriched with cream to coat the chicken. Serve with honeyed carrots and spatzle. If you have a slow cooker, it’s really no work at all. Just before serving, the sauce has to be finished. And the spatzle, of course. It’s really delicious..:)

  12. Lisa

    That looks so delish. I love the tarragon I grow on the patio; so great to have it right there all summer. And I agree with your dad – basil would be good, too.

  13. Suzie

    I was a little sceptical about the sauce but the balsalmic really pulls it together. Excellent meal, even w/ dried tarragon.

  14. ben

    I took your dad’s suggestion and made it with the basil. Wonerful! Had 6 over for dinner and all loved it. I even enjoyed the leftovers.

    Some freaked out when they saw the recipe with taragon, thought it would be too strong, maybe i’ll try it that way sometime just to see, but the basil was so well liked i’m not sure why i would not stick with that …

    I love this blog, i look forward to it every day.

    Thanks

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.