Barbecued Chicken with Garlic, Lime & Tarragon
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
4 chicken quarters, about 284 g (10 oz) each
8-10 garlic cloves, finely chopped
4 lime quarters
Salt and black pepper
50 mL (1/4 cup) dry white wine
75 mL (1/3 cup) olive oil
15 mL (1 tbsp) chopped fresh tarragon
8 small leeks, trimmed
1 yellow pepper, cored, seeded, and cut into bite-sized chunks
1 green pepper, cored, seeded, and cut into bite-sized chunks
Tarragon Butter, optional (recipe follows)
15 mL (1 tbsp) chopped chives
Tarragon Butter
125 mL (1/2 cup) unsalted butter, softened
30 mL (2 tbsp) chopped fresh tarragon
Dash of lemon juice
2 shallots, finely chopped
Salt and black pepper
Directions
Make this a whole meal by cooking small leeks and peppers alongside the chicken on the barbecue. Try a combination of yellow and green peppers, for colour as well as flavour. For a richer flavour, add a nugget of Tarragon Butter to melt into the hot chicken.
Prepare a charcoal fire or preheat a gas grill. Place the chicken in a shallow dish and sprinkle with the garlic. Squeeze the lime quarters over the chicken, then cut into small pieces and add to the dish, along with the salt, pepper, wine, olive oil, and half the tarragon.
Let marinate for 2 hours or more. If marinating overnight, add only half the lime zest, as its oils can be quite strong. Blanch the leeks for 1 minute in boiling salted water, then drain, rinse in cold water, and drain again. Remove the chicken from the marinade and pat dry. Brush the leeks and peppers with the marinade. Place the chicken over hot coals to sear the skin, then move to medium heat and grill slowly, turning occasionally, preferably covered, until cooked through and the juices run clear when pierced with a skewer, 15-25 minutes.
Add the leeks 10 minutes before serving, then a few minutes later add the peppers. Cook until the vegetables are slightly browned and just tender. Serve the chicken with a nugget of Tarragon Butter, if desired, and sprinkle with the remaining tarragon and the chives.
Tarragon Butter
Combine all the ingredients well, then either serve at room temperature or chill and slice. Place on the hot food and allow it to melt and blend in.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:343
