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 minutes to make, 40 minutes to barbecue, plus marinating
Per serving:
299kcals
20.4g fat (5.4g saturated)
28g protein
0.9g carbs
0.5g sugar
0.7g salt
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.
© delicious. magazine
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