GRILLED MUSTARD AND HERB CHICKEN

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Grilled Mustard and Herb Chicken image

...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

Provided by maryjane in spain

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 125.7, Fat 13.7, SaturatedFat 1.9, Sodium 43.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.5

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