Saturday, August 3, 2013

Chicken Steak

I do sincerely think that people underestimate chicken thigh fillets! My mom always makes the best “schnitzels” out of de-boned chicken thigh fillets. Back home we eat them all the time! I have looked for them in shops in Ireland for years (you can de-bone them yourself at home if you have the patience and skill) ... It was just recently that I asked the local butcher if they had them. The butcher said that they wouldn’t normally sell them but he would be happy to de-bone them for me… So I ordered about 20 of them. And I did that about 4 times in the past two months. They are just perfect for your barbeque or even if you just pop them in the oven with some nice herbs and garlic. Please give them a shot and see for yourself.

10 – 20 de-boned chicken thigh fillets (with or without the skin)

Marinade 1:
2 cloves garlic
1tbsp vegetable oil
1tsp mustard
1tbsp ketchup
1tsp soy sauce
1 tsp tarragon
Salt & Rainbow pepper

2 cloves garlic
1tbsp vegetable oil
1tbsp of lemon zest (1 lemon)
Salt & Pepper

In a small bowl mix all the marinade (marinade 1 or marinade 2) ingredients until well combined. Pour over the chicken thigh fillets and place in a food container, seal and put into the fridge for at least 2 hours. Grill on the barbeque or roast in the oven until well done - 20 minutes or so.
Serve with some crispy salad, bread and a nice pint of beer!







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