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Cider Grilled Chicken
| Main ingredients | Boneless chicken thighs with skin, Apple cider vinegar, Mustard paste, Crushed black peppercorns, Ginger, Fresh thyme sprigs, Garlic, Honey, Oil, Butter |
| Cuisine | Fusion |
| Course | Main course chicken |
| Prep time | 35-40 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 3-4 boneless chicken thighs with the skin
- 3-4 tablespoons apple cider vinegar
- 2 tablespoons mustard paste
- Salt to taste
- Crushed black peppercorns to taste
- 4 teaspoons finely chopped ginger
- 5-6 fresh thyme sprigs + for garnish
- 4 teaspoons finely chopped garlic
- 1½ tablespoons honey
- 1-2 tablespoons oil
- 1-2 teaspoons butter
- Mashed potatoes to serve
Method
- Lightly pound the chicken thighs with a steak hammer. Place them on a plate, brush the mustard paste on to both the sides of the chicken thighs.
- Sprinkle salt, crushed black peppercorns and ginger. Pluck the leaves from 4 thyme sprigs and add to the chicken thighs. Add garlic and rub well on each side of the chicken thighs. Drizzle the apple cider vinegar and honey and apply well on the chicken thighs. Set aside to marinate for 25-30 minutes.
- Heat oil in a non-stick grill pan. Place the chicken thighs on it with the skin side facing down. Cook on high heat for 3-4 minutes. Add the remaining thyme sprigs and butter. Flip and cook the other on high heat for 4-5 minutes or till done.
- Slice the chicken into strips. Arrange the chicken on a serving plate. Garnish with thyme sprigs and serve hot with mashed potatoes
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