Grilled Mustard and Herb Chicken

READY IN: 45mins
Recipe by maryjane in spain

...from the kitchen of Nigel Slater. Intensely savoury, it must be eaten very hot, with salt and the squeeze of a lemon. *****24 hour marinade required

Top Review by loof751

We love grilled chicken and this was a good way to prepare it! I love tarragon with chicken and it really stood out in this marinade. I used boneless skinless breasts and they were so flavorful. Thanks for posting this recipe! Made for Fall PAC 2008

Ingredients Nutrition


  1. De-bone chicken.
  2. Mix the oil, herbs, mustard and vinegar.
  3. Coat chicken and marinade overnight in the fridge.
  4. Get bbq or grill sizzling hot.
  5. Place chicken skin side down.
  6. Expect smoke and sizzling.
  7. Cool until skin is brown and crispy, turning after 4-5 minutes.
  8. Continue cooking until juices run clear - roughly 4-5 further minutes.
  9. Serve with a sprinkle of sea salt and a squeeze of lemon.

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