Grilled Chicken with Herb Sauce
Grilled deboned chicken legs get crisp skin and a bright parsley, mint and basil sauce with Dijon, lemon and olive oil.
Prep 20 min · Cook 20 min · Total 40 min · Makes 4 servings
Ingredients
- 4 chicken legs
- 2 large handfuls flat-leaf parsley
- A large handful of mint leaves
- A large handful of basil
- 1 tablespoon Dijon mustard
- Olive oil to taste
- Lemon juice to taste
- Salt and pepper
Directions
- Set the chicken legs on a board, then use a sharp knife to open each one with a cut that reaches the bone. Using the knife tip, ease the meat away from the bone, trimming off any gristle as you go. Season the boned legs with salt and pepper, then rub them with a small amount of olive oil.
- As the grill or grill pan gets hot, put the herbs and mustard in a blender or small food processor and pulse until chopped. Pour in olive oil until the sauce is just thin enough to spoon or drizzle. Add salt and pepper to your taste, then brighten it with lemon juice.
- Place the chicken on the grill skin-side down and cook until the skin is browned and crisp. Turn it over and cook the second side until finished. Spoon the herb sauce over the chicken to serve.