Yield: 4 Servings
|12 \N||Chicken thighs, skin on|
|\N \N||Olive oil|
|\N \N||Salt and freshly ground pepper|
|8 \N||Ounces, plus 1 tablespoon, unsalted butter, room temperature|
|½ \N||Red onion, finely diced|
|1 tablespoon||Curry powder|
|\N \N||Salt and pepper to taste|
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@...> on May 28, 1997