Grilled chicken with tarragon mayonnaise

Marinating • 1 hour

Serves 4

4 large chicken breasts, skin on

4 tbsp olive oil

grated zest and juice of 1 lemon

sea salt and ground black pepper

For the tarragon mayonnaise:

large handful of fresh tarragon, leaves picked and chopped

1 garlic clove, sliced

1 egg yolk

6fl oz (185ml) light olive oil

juice of ½ lemon

Method:

1 Put the chicken breasts, olive oil, and lemon zest and juice in a bowl. Season with sea salt and black pepper, and rub the marinade into the meat. Allow to marinate in the refrigerator for about 1 hour.

2 To make the mayonnaise, using a mortar and pestle, pound the tarragon, garlic, and a good pinch of sea salt into a paste. Transfer to a larger bowl, add the egg yolk, and stir thoroughly with a wooden spoon or wire whisk until smooth. Keep whisking, and add the oil, a drop at a time, making sure that it is absorbed completely. Once the mixture starts to thicken, add the oil in a slow, thin drizzle. When a third of the oil has been used, start adding the lemon juice, a little at a time. Continue adding remaining oil, whisking, until well incorporated. Season with black pepper, and set aside.

3 Preheat the oven to 400°F (200°C). Heat the grill of a barbecue or charcoal grill until hot. Grill the chicken over medium heat for about 10 minutes, until charred on both sides. Transfer to a baking pan, and roast in the oven for 15–20 minutes, or until cooked through. Set aside to cool.

4 Discard the skin from the cooled chicken, and use your fingers to shred the meat lengthwise Put in a bowl, add the tarragon mayonnaise, and mix well. Transfer to a serving dish, and serve with torn romaine lettuce drizzled with a little lemon juice and extra virgin olive oil.

Grilled chicken with tarragon mayonnaise