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Crispy skin chicken legs
- Published: 30 Jun 07
- Updated: 18 Mar 24
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.
![Crispy skin chicken legs](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/529959-1-eng-GB_crispy-skin-chicken-legs-768x830.jpg)
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Serves 6
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Takes 10 min to make, 40 min to barbecue, plus marinating
Ingredients
- 2 tbsp Dijon mustard
- Grated zest and juice of 1 lemon
- 2 tbsp chopped fresh tarragon
- 6 whole chicken legs
Method
- 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.
- Put in a dish, pour over the lemon juice and season. Marinate at room temperature for 30 minutes.
- Barbecue for 40 minutes, turning once, until cooked and crispy.
- Recipe from July 2007 Issue
Nutrition
- Calories
- 299kcals
- Fat
- 20.4g (5.4g saturated)
- Protein
- 28g
- Carbohydrates
- 0.9g (0.5g sugars)
- Salt
- 0.7g
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