Ingredients
- 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
Method
- De-bone chicken.
- Mix the oil, herbs, mustard and vinegar.
- Coat chicken and marinade overnight in the fridge.
- Get bbq, grill or the griddled frying pan 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.
AnnHelen's Corner 
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