| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Chicken-pl, Grill/broil | 4 | Servings |
INGREDIENTS
| 12 | Chicken thighs, skin on | |
| Olive oil | ||
| Salt and freshly ground | ||
| pepper | ||
| grilled onions w/balsamic | ||
| onion- | ||
| 2 | Vidalia onions | |
| Oil | ||
| Salt and pepper | ||
| Balsamic vinegar | ||
| curry butter- | ||
| 8 | oz | Unsalted butter, at room |
| temperature plus 1 | ||
| tablespoon | ||
| 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. Yield: 4 servings Grilled Onions Slice onions, rub them with oil, season with salt and pepper, and splash them with balsamic vinegar. Place on the grill next to the almost cooked chicken thighs, until desired doneness. 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. All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TVFN: GRILLIN' & CHILLIN' SHOW #GR3613 Posted to MC-Recipe Digest V1 #638 by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997
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