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Grilled Marinated Tarragon Chicken
Yield: 4 servings
INGREDIENTS
· 3- to 4-pound chicken (Cornish hen would also work well)
· ¾ cup chopped fresh tarragon
· Juice and grated zest of 1 lemon
· ½ cup olive oil
· Maldon salt or other flaky sea salt
PREPARATION
1. Butterfly the chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of the backbone and through small rib bones. Discard the backbone, and place the chicken in a large plastic bag with a zipper. Add ½ cup fresh tarragon, lemon juice and zest, and olive oil. Expel as much air as possible from the bag, and make sure the marinade coats the chicken. Refrigerate for at least ½ hour and up to 24 hours.
2. Heat your grill to 450 degrees. Oil the grill grates and place chicken skin side up on the grate. Spread the bird flat and roast until skin is crisp and golden, 35 to 45 minutes.
3. Sprinkle with salt to taste and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve with salad or your vegetable of choice and roasted potatoes.