Chicken with tarragon mustard glaze

Peel lemon zest and press fruit. Keep squeezed fruit. In a small bowl stir in butter and mix lemon zest, lemon juice, mustard, garlic, chilli powder and tarragon. Cut the chicken on thick parts of the legs a few times. Remove the skin from chicken with fingers and rub part of butter between skin and meat. Mix half of remaining butter on inside of abdominal cavity and put squeezed lemon halves into abdominal cavity. Rubbish of butter over chicken rub.

Prepare barbecue for indirect grilling (see tip). Place chicken over drip tray on grid. Put the lid on the barbecue and grill chicken in approx. 1 1/2 hours. Add a few extra charcoal briquettes after 1 hour of grilling (see tip). Place chicken on clean cutting board, cover with aluminum foil and leave to rest for 5 to 10 minutes. Cut the chicken into pieces, lay them to the ground and sprinkle with salt and pepper. Tasty with French fries and mixed salad.