Want to make your chicken skin crispy? Then take a leaf out of Silvana Franco's book - the marinade gives these chicken legs a lovely crispness.
Ingredients
- 2 tbsp Dijon mustard
- Grated zest and juice of 1 lemon
- 2 tbsp chopped fresh tarragon
- 6 whole chicken legs
Method
- 1. Mix the mustard, zest, tarragon, and some salt and black pepper together in a bowl. Loosen the chicken skin and spread a little of the mixture under the skin, then push right down to the drumstick. Repeat with the other chicken legs.
- 2. Put in a dish, pour over the lemon juice and season. Marinate at room temperature for 30 minutes.
- 3. Barbecue for 40 minutes, turning once, until cooked and crispy.
Nutritional info
Per serving: 299kcals, 20.4g fat (5.4g saturated), 28g protein, 0.9g carbs, 0.5g sugar, 0.7g salt