Grilled Mustard and Herb Chicken

28 Feb

mustard chicken






  • 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



  1. De-bone chicken.
  2. Mix the oil, herbs, mustard and vinegar.
  3. Coat chicken and marinade overnight in the fridge.
  4. Get bbq, grill or the griddled frying pan sizzling hot.
  5. Place chicken skin side down.
  6. Expect smoke and sizzling.
  7. Cool until skin is brown and crispy, turning after 4-5 minutes.
  8. Continue cooking until juices run clear – roughly 4-5 further minutes.
  9. Serve with a sprinkle of sea salt and a squeeze of lemon.

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