Low Sodium Grilled Tarragon Chicken Breast

Total time1 hr 1 min

Prep time15 min

Cook time16 min

Low Sodium Grilled Tarragon Chicken Breast

Bright lemon, garlic, and fresh tarragon come together in a fragrant marinade that soaks into these chicken breasts for hours, building serious flavor before they ever hit the grill. Grilling over medium-high heat locks in those char marks and keeps the inside juicy, while a few minutes of resting ensures every slice stays tender. Fresh thyme adds an earthy note underneath the tarragon, and a squeeze of lemon at the table brightens the whole plate. It's a simple, herb-forward dinner that comes together with pantry basics and a hot grill, no complicated technique required. This one is a great fit for anyone watching their added salt intake, since the flavor here is doing all the work through citrus, garlic, and fresh herbs rather than a heavy hand with the shaker. Serve it with a crisp salad or roasted vegetables for a light, satisfying meal any night of the week.

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Ingredients

4 servings

For the marinade

4 boneless, skinless chicken breasts (about 6 oz each)
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3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic, minced
3 tbsp fresh tarragon leaves, finely chopped
1 tsp fresh thyme leaves
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

For serving

1 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, tarragon, thyme, salt, and ground ginger until combined.
2
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

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