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BBQ Lemon Garlic Tarragon Chicken


  • 1x Corn fed chicken supreme
  • 1x Lemon juice & zest
  • 100g Tarragon
  • 2 Cloves garlic minced
  • 100ml Olive oil
  • 4 Sprigs of flat lead parsley
  • 4 Sprigs of curley parsley
  • 1x Smoked chipotle pepper
  • Lime juice & zest
  • Rocket leaves to garnish


  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. While the chicken is marinating, dice the chipotle pepper and slowly heat a nonstick pan on a medium heat in a little olive oil.  Leave to cool then add a squeeze of lemon juice to make a dressing for the top of the salad.
  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. Remove the stalks from the flat leaf parsley and mix with the rocket leaves. Just before serving, toss in chipotle dressing, black pepper and sea salt and place it on the dish with the chicken. 

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