Char-Grilled Chicken with Ginger Nori Butter

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

1. Set butter aside from the fridge to cool
2. Mix the nori, ginger and parsley through the butter with a fork
3. Form into a log with your hands, and place back in the fridge to set
4. 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)
5. Brush the Chinese broccoli with oil and grill for 2-3 minutes on either side
6. Cook the chicken thigh fillet on the grill, until cooked through
7. Serve chicken over the greens and place a slice of butter on each piece of hot chicken to melt