Crispy skin chicken legs

Crispy skin chicken legs
  • Serves icon Serves 6
  • Time icon Takes 10 min to make, 40 min to barbecue, plus marinating

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.

Nutrition: per serving

Calories
299kcals
Fat
20.4g (5.4g saturated)
Protein
28g
Carbohydrates
0.9g (0.5g sugars)
Salt
0.7g
Calories
299kcals
Fat
20.4g (5.4g saturated)
Protein
28g
Carbohydrates
0.9g (0.5g sugars)
Salt
0.7g

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.

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