Wash the chicken, pat dry and cut into 10 pieces. Mix the butter with the salt and Tabasco. Peel the garlic cloves and add them. Mix a creamy paste and rub it on the chicken pieces, including under the skin. Grill the pieces on a hot grill for about 25-30 minutes until crispy.For the sauce, wash the oranges and limes while hot. Peel the skin from 1 orange with a zester, squeeze 2 oranges and the limes. Mix the olive oil with the chili sauce and the citrus juices, add the lemon liqueur and olives. Stir the chervil into the sauce and warm it briefly.Turn the grilled chicken pieces several times in the sauce. Serve garnished with orange slices and chervil. Serve the remaining sauce with bread with the grilled chicken.
Preparation Tip:
The seasoning herb chervil has similarities with parsley, but is more delicate in taste. It should be added to dishes only fresh and just before serving, because it quickly loses its flavor when dried and cooked.
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