Lemon and Tarragon Chicken
RECIPE BY:
Matt Sinclair
SERVING SIZE:
4 people
INGREDIENTS :
- 4 chicken marylands
- 1 cup Cobram Estate Robust Extra Virgin Olive Oil
- 1/3 cup fresh tarragon leaves, finely chopped, plus extra for garnish
- ¼ lemon juice
- 2 cloves garlic, finely grated
- Zest of 1 lemon
- Salt
- Pepper
- **Little Lucifer firelighters required
METHOD :
- Combine oil, tarragon, lemon juice, garlic, lemon zest and a pinch of salt and freshly cracked black pepper in a bowl and whisk together.
- Place marylands in a non-reactive container or ziplock bag and pour over marinade. Mix to cover chicken evenly. Refrigerate and marinade for a minimum of 2 hours, ideally overnight.
- Heat a BBQ grill or fire pit. Grill the chicken, skin side down for 10-15 minutes, turn over and cook for a further 5-10 minutes or until nicely charred and cooked through. Remove from heat and allow to rest for 5-10 minutes before serving. Garnish with extra chopped tarragon and a squeeze of lemon.
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