Grilled Mustard and Herb Chicken |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
...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 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.
|
|