Crispy skin chicken legs

Name: Crispy skin chicken legs
Yield: Serves 6
Cuisine: British recipes
Ingredients: 2 tbsp Dijon mustard; Grated zest and juice of 1 lemon; 2 tbsp chopped fresh tarragon; 6 whole chicken legs

Published: 30 Jun 07
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6
Takes 10 min to make, 40 min to barbecue, plus marinating

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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

Nutrition: per serving

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

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