Whole Barbecued Lemon Tarragon Chicken
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The tender and juicy results of this chicken will impress anyone who usually finds grilled chicken a little dry. Slice, and serve with salad greens drizzled with olive oil and a squeeze of lemon.
Servings: 5
Ingredients:
Whole Barbecued Lemon Tarragon Chicken
Photography by Jodi Pudge
| Nutritional Info | |
| Per each of 5 servings: about | - |
| cal | 284 |
| pro | 30 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | trace |
| chol | 109 mg |
| sodium | 209 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 4% |
| vit C | 5% |
| folate | 4% |
Suggested Recipes
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1 bunch fresh tarragon
4 cloves garlic
4 lb (2 kg) chicken
1 small onion, quartered
Half lemon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) extra-virgin olive oil
Preparation:
Finely chop 2 tbsp (25 mL) of the tarragon. Finely mince 1 of the garlic cloves; add to tarragon and set aside.
Remove neck and giblets from chicken; pat chicken dry inside and out. Place onion, lemon and remaining tarragon and garlic in cavity; sprinkle cavity with pinch each of the salt and pepper. Tie legs with string; tuck wings under back.
Stir together lemon juice, oil, chopped tarragon mixture and remaining salt and pepper; brush over chicken.
Set foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue. Set chicken on greased grill over drip pan. Heat remaining burner(s) to medium. Close lid and grill for 20 minutes.
Brush chicken with half of the remaining lemon mixture; close lid and grill for 20 minutes.
Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 40 to 60 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
Remove neck and giblets from chicken; pat chicken dry inside and out. Place onion, lemon and remaining tarragon and garlic in cavity; sprinkle cavity with pinch each of the salt and pepper. Tie legs with string; tuck wings under back.
Stir together lemon juice, oil, chopped tarragon mixture and remaining salt and pepper; brush over chicken.
Set foil drip pan over 1 burner of 2-burner barbecue or centre burner of 3-burner barbecue. Set chicken on greased grill over drip pan. Heat remaining burner(s) to medium. Close lid and grill for 20 minutes.
Brush chicken with half of the remaining lemon mixture; close lid and grill for 20 minutes.
Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), 40 to 60 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.
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