Grilled Chicken Delicacy
Photography by Sarah Anteby
- 5 lbs (20 pieces) boneless chicken thighs
- 1 cup oil
- 1 tsp garlic powder
- 1 tsp paprika
- 16 oz (450 g) duck sauce
- 16 oz (450 g) apricot jam
- 10 slices turkey pastrami, diced
- 16 oz (450 g) frozen broccoli, chopped
- 1 egg
- 1⁄2 tsp salt
- 1⁄2 tsp garlic
- 1⁄2 tsp paprika
Pound chicken to flatten. Combine oil with spices. Dip chicken into spiced oil.
Pan-broil or grill chicken for 5 minutes on each side.
Combine pastrami, broccoli, egg, and spices for filling. Working with one chicken bottom at a time, spread the mixture onto 10 thighs. Top with remaining chicken bottoms. Place in a baking pan.
Combine duck sauce and apricot jam. Pour over chicken. Cover the pan and reheat for 30 minutes at 350°F (175°C). Serve hot.
(Originally featured in Family Table, Issue 695)
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