CHICKEN WITH TARRAGON BUTTER

Preheat the barbecue. To make the tarragon butter, mash the butter with a fork until soft, then add the tarragon, shallot and salt and pepper to taste, mixing well. Scrape the mixture onto a piece of clingfilm and form into a log. Wrap tightly and chill in the refrigerator.
Slice the chicken breasts lengthways to make 8 portions. Place in a single layer in a shallow dish. Mix together the marinade ingredients and pour over the chicken. Cover with clingfilm and leave to marinate in the refrigerator for 30 minutes, turning halfway through.
Drain the chicken, discarding the marinade. Pat dry and lightly brush with oil. Grease the grill rack. Place the chicken on the rack and cover with a disposable foil tray. Grill over medium-hot coals for 5—6 minutes, until the underside is striped with grill marks and is no longer translucent. Using tongs, turn and cook the other side for 4–5 minutes, or until cooked through.
Place in a warmed dish, cover with foil and leave to rest in a
warm place for 5 minutes. Serve immediately with slices of the tarragon butter.

SERVES 4

4 skinless, boneless chicken breasts, about 225 g/8 oz each
oil, for greasing

Tarragon butter

• 100 g/31/2 oz unsalted butter, at room temperature

• 5 tbsp chopped fresh tarragon

• 1 shallot, finely chopped

• salt and pepper

Marinade

• 11/2 tbsp lemon juice

• 2 tbsp water

• 1 tsp sugar

• 1 tsp salt

• 1/2 tsp pepper

• 3 tbsp olive oil

• 3 tbsp olive oil