Thyme-griddled chicken with smoky chilli butter
Easy – it’s just griddled chicken with a flavoured butter – but mouth-wateringly good. Perfect for a summer supper, or a cool early autumn evening.
Ingrediënten
FOR THE BUTTER
- 250 g 9oz unsalted butter, at room temperature
- 3 garlic cloves finely chopped
- 2 red chillies halved, deseeded and finely chopped
- 3 tsp smoked paprika
- leaves from 4 sprigs of thyme plus more sprigs to serve
- juice of ½ lemon
FOR THE CHICKEN
- 8 –16 skinless boneless chicken thighs
- olive oil
- about 1 tbsp cayenne pepper
- salt and pepper
Instructies
- To make the butter, just mash all the ingredients together and refrigerate.
- When the butter has firmed up, put it on to a piece of greaseproof paper and roll it into a neat sausage shape.
- Wrap in the paper and chill.
- Hammer the chicken thighs so that they are flattened (use a meat mallet or a rolling pin).
- Brush with oil and season with cayenne pepper, salt and pepper.
- Heat a griddle pan and cook the chicken on both sides, initially on a high heat to get a good colour.
- Do not turn the chicken thighs until they will lift easily from the pan, or you will tear the flesh.
- Reduce the heat under the griddle to cook right through (about eight minutes).
Notes / Tips / Wine Advice:
Serve the chicken with a round of the flavoured butter on top; it will start to melt as soon as it hits the hot flesh. Scatter with sprigs of thyme.
