12 chicken thighs, skin on
olive oil
salt and freshly ground pepper
***Curry Butter***
8 ounces , plus 1 tablespoon, unsalted
butter, room temperature
1/2 red onion, finely diced
2 tablespoon garlic
1 tablespoon curry powder
salt and pepper to taste
Instructions:
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 sauté‚ 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.
