Chicken is simply seasoned, barbecued and topped with tarragon butter in this quick and easy main dish for casual meals or a dinner party.
1 person made this
2 1/2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 (1.3kg) chicken, quartered, drumsticks and thighs separated
2 tablespoons unsalted butter, softened
2 tablespoons chopped fresh tarragon
2 teaspoons fresh lemon juice
Method Prep:20min › Cook:30min › Ready in:50min
Preheat a barbecue for medium-high heat. Preheat oven to 120 C / Gas mark ½.
Spread 1 tablespoon olive oil and 1/2 teaspoon salt over the chicken pieces.
Place chicken pieces skin-side down on the hot barbecue grate; cook until browned, turning occasionally, about 20 minutes for the breasts and 30 minutes for the leg pieces. Transfer to a roasting tin and keep warm in the preheated oven.
Combine remaining 1 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, butter, tarragon and lemon juice in a food processor; blend until smooth.
Divide grilled chicken pieces among 4 serving plates. Dot each serving with about 1 tablespoon of the tarragon butter.
From "Poulets & Legumes: My Favourite Chicken & Vegetable Recipes" (2016) by Jacques Pepin. Reproduced by permission of Houghton Mifflin Harcourt/Rux Martin Books. All rights reserved.