This is a super easy and quick recipe that I tried out the other night. I'm not usually a thigh girl (well, nevermind) but these were great. The whole house smelled like bbq chicken.
Devilled Chicken - serves 2
Taste Magazine
2 tsp tomato paste
2 tsp white wine vinegar
pinch cayenne pepper (I didn't have this so I used some tandoori seasoning)
1 tsp mustard powder
4 boneless chicken thighs
baked potato or kumara, to serve
green salad, to server
Mix tomato paste with the vinegar, cayenne pepper, mustard powder and a pinch of salt to make a paste. Rub this over the chicken, then grill (broil) for about 7 minutes on each side or until the chicken is cooked through. If necessary (I did this), roll and skewer chicken first to hold it in shape. Serve with baked potato or kumara (sweet potato) and salad.
Devilled Chicken - serves 2
Taste Magazine
2 tsp tomato paste
2 tsp white wine vinegar
pinch cayenne pepper (I didn't have this so I used some tandoori seasoning)
1 tsp mustard powder
4 boneless chicken thighs
baked potato or kumara, to serve
green salad, to server
Mix tomato paste with the vinegar, cayenne pepper, mustard powder and a pinch of salt to make a paste. Rub this over the chicken, then grill (broil) for about 7 minutes on each side or until the chicken is cooked through. If necessary (I did this), roll and skewer chicken first to hold it in shape. Serve with baked potato or kumara (sweet potato) and salad.
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