This Thanksgiving we decided to thank the Gods above for all the good food that has been bestowed upon us. This dish, served with a chilled glass of Chenin Blanc is an expression of our gratitude on a plate. May no one on this planet ever have to go hungry. Amen to that!
Ingredients:
Chicken (preferably Thigh piece and with the skin on )
Ginger Garlic Paste
For the Rub
Worcestershire sauce
American Barbeque Sauce
Mustard Powder
Red Chili Powder
For the Glaze
Coarsely Ground pepper
Honey
Thyme
Keep the chicken thighs marinated atleast for 2 hours in the ginger garlic paste. Make a sauce for the rub with all the Rub ingredients (Worcestershire Sauce, American Barbeque Sauce, Mustard Powder and Red Chili Powder). Add salt to taste and 2 tsb sunflower oil. Add to the marinated chicken.
Heat the girdle pan. Add 2 tsb of sunflower oil to each pieces of chicken to avoid sticking before placing them on the pan. Grill till they get cooked and start getting nice grill marks. They should roughly take 5 minutes on each side on a medium to high flame.
In a separate bowl mix honey, Pepper and Thyme and add 2 tsb oil. This is the glaze that has to be smeared over the already grilled chicken but only on one side.
Grill the chicken pieces in a micro oven with the glaze side on top till the honey dries and creates a nice shiny caramelized coat!
Serve it on a bed of boiled veggies seasoned with oregano, mustard sauce and bring it together with some hung curd.
P.S don’t forget the good ol’ Chenin Blanc!
Cheers!!!
Urban Couple's Cookbook 