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Grilled Chicken with Tarragon Mayonnaise

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Categories: Kid-friendly, On the Grill
Type: Main Dishes

Tarragon mayonnaise tastes divine over grilled chicken.

Prep Time: 20M

Cooking Time: 30M

Serves: Serves 4

Ingredients:

  • 4 large chicken breasts, skin on
  • 4 tbsp olive oil
  • grated zest and juice of 1 lemon
  • sea salt and ground black pepper

For the tarragon mayonnaise

  • large handful of fresh tarragon, leaves picked and chopped
  • 1 garlic clove, sliced
  • 1 egg yolk
  • 6fl oz (185ml) light olive oil
  • juice of 1/2 lemon
Grilled Chicken with Tarragon Mayonnaise photo

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Directions:

  1. Put the chicken breasts, olive oil, and lemon zest and juice in a bowl. Season with sea salt and black pepper, and rub the marinade into the meat. Allow to marinate in the refrigerator for about 1 hour.
  2. To make the mayonnaise, using a mortar and pestle, pound the tarragon, garlic, and a good pinch of sea salt into a paste. Transfer to a larger bowl, add the egg yolk, and stir thoroughly with a wooden spoon or wire whisk until smooth. Keep whisking, and add the oil, a drop at a time, making sure that it is absorbed completely. Once the mixture starts to thicken, add the oil in a slow, thin drizzle. When a third of the oil has been used, start adding the lemon juice, a little at a time. Continue adding remaining oil, whisking, until well incorporated. Season with black pepper, and set aside.
  3. Preheat the oven to 400°F (200°C). Heat the grill of a barbecue or charcoal grill until hot. Grill the chicken over medium heat for about 10 minutes, until charred on both sides. Transfer to a baking pan, and roast in the oven for 15-20 minutes, or until cooked through. Set aside to cool.
  4. Discard the skin from the cooled chicken, and use your fingers to shred the meat lengthwise. Put in a bowl, add the tarragon mayonnaise, and mix well. Transfer to a serving dish, and serve with torn romaine lettuce drizzled with a little lemon juice and extra virgin olive oil.
Tips:
  • Any leftover chicken can be used in sandwiches with sliced avocado and mixed salad leaves.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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