Ingredients
6 sprigs of rosemary, stalks removed
6 cloves of garlic, minced
60g of ginger, minced
225g Honey in the Garden Blackbutt honey
1 3/6 Birds Eye red chilli
4 tsp (30g) salt
15g Moroccan Spice
3kg chicken thigh
6 lemons, sliced
Method
In a large bowl, marinate the chicken thighs with rosemary, minced garlic, minced ginger, blackbutt honey, salt, whole bird's eye chilies, Moroccan spice, and lemon slices. Cover with plastic wrap and refrigerate overnight to allow the flavors to infuse
The next day, drain and discard the brine. Place the chicken thighs on 2 baking trays, insert a thermometer probe into the thickest part of a thigh. Plug the other end into the oven and steam the chicken until the core temperature reaches 65°C.
Preheat an induction grill plate to medium heat. Brown each piece of chicken individually on the grill, 1 minute on each side. Once cooked, drizzle some blackbutt honey over the chicken thighs.
Serve the chicken in brioche buns, spread with honey mayo and top with pickled cucumbers
About the Chef
Chef André has provided the above. Follow his Instagram Page @andrekadletz or get in contact if you have questions or looking for a Chef to cater for your next celebration.
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