Lemon and Tarragon Chicken

Lemon and Tarragon Chicken recipe - The Cooks Pantry

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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