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Grilled chicken with thyme, salt and garlic butter

Ingredients 9
Servings 2


  • 2
    boned chicken legs (or breasts, if you must)
  • olive oil
  • 15
    fresh thyme leaves
  • a few plump, fresh garlic cloves, crushed
  • a small handful chopped parsley
  • 50
    soft butter
  • 1
    lemon, juice
  • sea salt or table salt


Heat a flat cast-iron pan or the oven grill until very hot. Meanwhile, rub flesh and skin side of chicken generously with olive oil and pat with thyme. Slap each piece of chicken on the pan, skin side down. They should crackle and spit. Leave for 2 minutes. The skin will turn a healthy colour. The flesh will tighten and shrink. Press meat firmly on the grill (splutter, pop, bang). Turn and cook for 7 to 8 minutes, or until golden brown on each side. The flesh should be juicy. LEMON GARLIC BUTTER: Cream garlic, parsley, butter and lemon juice. A pestle and mortar is good for this. Crumble sea salt over. Serve with chicken. Serves 2

Read more on: poultry  |  shallow-fry

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