Hot Buttered Love Chicken Thighs with Honey Butter
12 chicken thighs
1/4 cup Indonesian Cinnamon Rub *
1/2 lb + 1 TB cold butter (1/2 lb. cubed)
8 cloves garlic, minced
1 TB finely chopped fresh ginger
1/2 cup HONEY
1/4 cup lemon juice
1 TB. chopped fresh sage
1 TB. curry paste
salt and pepper
1. Rub the chicken with the Cinnamon Rub, pressing the seasoning into the meat and skin. Set aside.
2. Glazing Sauce: Melt 1 TB butter in a medium saucepan over medium heat. Saute the garlic and ginger until tender 2 to 3 minutes. Add the hone, lemon juice, sage and curry paste, stirring until fully incorporated. Slowly bring to a boil and remove from heat. Whisk in the cubed butter a little at a time until fully incorporated. Season to taste with salt and pepper.
3. Preheat grill to medium-high.
4. Sear chicken for 2 to 3 minutes per side and move to a cooler part of the grill. Close the lid and grill-roast the thighs, basting every 10 minutes with lots of the glazing sauce, until fully cooked, 20 to 30 minutes. Move chicken directly over heat source and grill for 1 to 2 minutes more to crisp the skin.
5. Baste once again and serve. Serves 6
Source: Hot, Sticky and on Fire - Ted Reader
12 chicken thighs
1/4 cup Indonesian Cinnamon Rub *
1/2 lb + 1 TB cold butter (1/2 lb. cubed)
8 cloves garlic, minced
1 TB finely chopped fresh ginger
1/2 cup HONEY
1/4 cup lemon juice
1 TB. chopped fresh sage
1 TB. curry paste
salt and pepper
1. Rub the chicken with the Cinnamon Rub, pressing the seasoning into the meat and skin. Set aside.
2. Glazing Sauce: Melt 1 TB butter in a medium saucepan over medium heat. Saute the garlic and ginger until tender 2 to 3 minutes. Add the hone, lemon juice, sage and curry paste, stirring until fully incorporated. Slowly bring to a boil and remove from heat. Whisk in the cubed butter a little at a time until fully incorporated. Season to taste with salt and pepper.
3. Preheat grill to medium-high.
4. Sear chicken for 2 to 3 minutes per side and move to a cooler part of the grill. Close the lid and grill-roast the thighs, basting every 10 minutes with lots of the glazing sauce, until fully cooked, 20 to 30 minutes. Move chicken directly over heat source and grill for 1 to 2 minutes more to crisp the skin.
5. Baste once again and serve. Serves 6
Source: Hot, Sticky and on Fire - Ted Reader
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