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Grilled Mustard and Herb Chicken

Grilled Mustard and Herb Chicken created by loof751

...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
Serves:
Units:

ingredients

directions

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

@maryjane in spain
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@maryjane in spain
Contributor
"...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"
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  1. 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/
    Reply
  2. loof751
    Grilled Mustard and Herb Chicken Created by loof751
    Reply
  3. 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
    Reply
  4. 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
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