Chargrilled Chicken With Tarragon Mayonnaise

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

To make the mayonnaise, using a mortar and pestle, pound the tarragon, garlic, and a pinch of salt into a paste. Transfer to a larger bowl, add the egg yolk, and stir thoroughly with a wooden spoon or balloon 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 the remaining oil, whisking, until well incorporated. Season with black pepper, and set aside.

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

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