Grilled Mustard and Herb Chicken

Submitted 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"

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 4

ingredients

• 8 chicken quarters, de-boned
• 4 tablespoons olive oil
• 1 tablespoon dried tarragon
• 1 tablespoon fresh parsley, chopped, heaping
• 1 tablespoon Dijon mustard, heaping
• 2 tablespoons red wine vinegar

directions

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.

Reviews

[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

 

[Adab Y.]

This is a fantastic dish and I have been making it for years. You are right, dried tarragon can smell musty if it is old. I make the dish that often, or in such large amounts, that I use a small jar of tarragon fairly quickly. I always cook it on the barbie on long, large metal skewers. It is very popular with all my friends in Australia. http://daldafoods.com/