Bbq Lemon Garlic Tarragon Chicken With Parsley Salad & Chipotle Pepper Salsa

1. 1

   1. First mince the two cloves of garlic, zest the lemon and squeeze out the juice, finely chop the tarragon and then add 100ml of olive oil. Add the chicken and leaves to marinade for a few hours in the fridge.

2. 2

   2. While the chicken is marinating, dice the chipotle pepper and slowly heat a non stick pan on a medium heat. Add the coriander and cook. Add the juice and zest of the lime, the diced chipotle pepper, coriander and olive oil and cook gently for ten minutes to infuse all flavours. Leave to cool in the pan and the salsa is then ready to serve.

3. 3

   3, Pre-heat the BBQ and cook the chicken on a spot that isn't too hot. Alternatively you can cook the chicken on a griddle. Make sure the chicken is cooked through.

4. 4

   4. Remove the stalks from the flat leaf parsley and mix with the rocket leaves. Just before serving, toss in olive oil, black pepper and sea salt and place it on the dish with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.