Recipe - Grilled Chicken Thighs With Curry Butter (Gc)

12 Chicken thighs, skin on
Olive oil
Salt and freshly ground
pepper
grilled onions w/balsamic
onion
2 Vidalia onions
Oil
Salt and pepper
Balsamic vinegar
curry butter
8 ounce Unsalted butter, at room
temperature, plus 1
tablespoon
One half Red onion, finely minced
2 tablespoon Garlic
1 tablespoon Curry powder
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.

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, until desired doneness.

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.

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: TVFN: GRILLIN' & CHILLIN' SHOW #GR3613 Posted to MCRecipe
Digest V1 #638 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997