This is one of my own creative recipe..Enjoy !
Ingredients:
4-5 Chicken thighs
For the marinade
1.5 tbsp ginger/garlic paste
1 tbsp red chilli flakes
1 tbsp Worcester sauce
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1 stock cube, powdered
1/2 tsp olive oil
Salt & Pepper for seasoning
For the Stuffing
1 celery stick, chopped finely
6-8 tbsp chopped spinach
3 small potatoes, boiled and mashed
Method:
1. Remove the bone from each thigh and flatten using a meat tenderizer.
2. Mix the marinade ingredients and marinate the thighs for atleast an hour, you can also leave it overnight
3. Heat the grill at 200C. Place a little mash potato on each thigh fillet, press so it is spread evenly. Then place the mix of spinach and celery.
4. Roll the thigh and pierce with a skewer to keep the filling intact.
5. Place on the grill, reduce heat to 180C. Grill until meat is well cooked.
6. Season if required and serve with salad.
 |
| All ready to be grilled |
 |
| All ready to be eaten |
Ingredients:
4-5 Chicken thighs
For the marinade
1.5 tbsp ginger/garlic paste
1 tbsp red chilli flakes
1 tbsp Worcester sauce
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1 stock cube, powdered
1/2 tsp olive oil
Salt & Pepper for seasoning
For the Stuffing
1 celery stick, chopped finely
6-8 tbsp chopped spinach
3 small potatoes, boiled and mashed
Method:
1. Remove the bone from each thigh and flatten using a meat tenderizer.
2. Mix the marinade ingredients and marinate the thighs for atleast an hour, you can also leave it overnight
3. Heat the grill at 200C. Place a little mash potato on each thigh fillet, press so it is spread evenly. Then place the mix of spinach and celery.
4. Roll the thigh and pierce with a skewer to keep the filling intact.
5. Place on the grill, reduce heat to 180C. Grill until meat is well cooked.
6. Season if required and serve with salad.
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