| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 12 |
|
Chicken thighs, skin on |
|
|
Olive oil |
|
|
Salt and freshly ground |
|
|
pepper |
| 8 |
|
Ounces, plus 1 tablespoon |
|
|
unsalted butter room |
|
|
temperature |
| 1/2 |
|
Red onion, finely diced |
| 2 |
T |
Garlic |
| 1 |
T |
Curry powder |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Prepare a wood or charcoal grill and let it burn down to embers. Brush
chicken thighs with olive oil and season to taste with salt and
pepper. Stuff one tablespoon of the curry butter under skin. Grill for
5 minutes on each side or until done. Curry Butter: In a large saute
pan heat one tablespoon of butter and sweat the onions and the garlic
until translucent let cool. In a food processor combine the 8
tablespoons butter with the onions and garlic mixture. Season to taste
with salt and pepper. Posted to MM-Recipes Digest V4 #148 by "Vince &
Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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