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Ingredientes
- 12 x Chicken thighs, skin on Extra virgin olive oil Salt and freshly grnd pepper grilled onions w/balsamic
- 2 x Vidalia onions Oil Salt and pepper Balsamic vinegar
- 8 ounce Unsalted butter, at room temperature, plus 1 Tbsp.
- 1/2 x Red onion, finely diced
- 2 Tbsp. Garlic
- 1 Tbsp. Curry pwdr Salt and pepper to taste
Direcciones
- Prepare a wood or possibly charcoal grill and let it burn down to embers.
- Brush chicken thighs with extra virgin olive oil and season to taste with salt and pepper. Stuff one Tbsp. of the curry butter under skin. Grill for 5 min on each side or possibly till 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, till desired doneness.
- Curry Butter: In a large saute/fry pan heat one Tbsp. of butter and sweat the onions and the garlic till translucent/soft let cold. In a food processor combine the 8 Tbsp. butter with the onions and garlic mix. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 713 | |
| Calories from Fat 592 | 83% |
| Total Fat 66.85g | 84% |
| Saturated Fat 35.1g | 140% |
| Trans Fat 0.3g | |
| Cholesterol 235mg | 78% |
| Sodium 113mg | 5% |
| Potassium 353mg | 10% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.86g | 1% |
| Protein 24.52g | 39% |
