Char-Grilled Chicken with Ginger Nori Butter
Serving
4
Prep time
15 minutes
Cook time
25 minutes
This very simple but satisfyingly salty Char-Grilled Chicken with Ginger Nori Butter can’t be beaten when taste outpaces effort 10 fold. The combination of char-grilled flavours with ginger, nori and butter can’t be beaten!
INGREDIENTS
- 1 x 400g pack of The Meat Club Cage-Free Thigh fillets
- 32g grass fed butter
- 32g Nori sheets, finely chopped
- Small fresh ginger, finely chopped
- Handful of continental parsley, finely chopped
- Bunch of Chinese broccoli
- Olive oil
- Salt & pepper
PREPARATION
- Set butter aside from the fridge to cool
- Mix the nori, ginger and parsley through the butter with a fork
- Form into a log with your hands, and place back in the fridge to set
- Heat a flat grill pan or BBQ to medium heat (at medium heat, the pan or BBQ will make water sizzle when dropped on; a teaspoon of water is a good test)
- Brush the Chinese broccoli with oil and grill for 2-3 minutes on either side
- Cook the chicken thigh fillet on the grill, until cooked through
- Serve chicken over the greens and place a slice of butter on each piece of hot chicken to melt
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