Griddled chicken with smoky chilli butter recipe
Prep time: 10 minutes, plus chilling | Cooking time: 10 minutes
SERVES
Eight
INGREDIENTS
For the chilli butter
250g butter, room temperature
3 cloves garlic, finely chopped
2 red medium-sized chillis, halved, deseeded and chopped
3 tsp smoked paprika
Leaves from 4 sprigs thyme, plus more to serve
Juice of ½ lemon
For the chicken
16 boneless chicken thighs (skinned)
Groundnut oil
About 1 tbsp cayenne pepper
METHOD
To make the butter, mash all the ingredients together and refrigerate. When it has firmed up a bit, 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 so it is flattened (use a meat tenderiser or a heavy wooden spoon). Brush with oil and season with cayenne, salt and pepper. Heat a griddle pan and cook the chicken on both sides, initially on a high heat to get a good colour, then on a lower heat to cook right through. When you start on the high heat do not turn the chicken until it lifts easily, otherwise you will tear the flesh.
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 and serve with hotslaw.
