Lemon and Tarragon Chicken
- Prep
- 0
- Cooking time
- 0
- Serves
- 4
Method
1- Combine Cobram Estate Extra Virgin Olive Oil, tarragon, lemon juice, garlic, lemon zest and a pinch of salt and freshly cracked black pepper in a bowl and whisk together.
2- 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.
3- 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.
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
