Ingredients:
( serves 2 )
- Guajillo Chilli
- 4tbsp fresh tarragon
- 1 1/2 cup Greek Plain Yoghurt
- 6 cloves Garlic
- Salt
- Fresh ground Black Pepper
- 1/2 cup plus 2 tbsp Red Wine Vinegar
- 2lbs boneless skinless Chicken Thighs
- 1/4tsp Crushed Red Pepper
- 1/4tsp cayenne pepper
- 1/4tsp Paprika
- Pickled Red Onions
- 2 pieces of cooked bacon crumbled
Cut guajillo chilli and deseed. Place into heat safe container with water and microwave till it boils. let sit for 5 minutes.. Place chilli and 1/4 cup chilli liquid into food processor. Add fresh tarragon, 2 chopped garlic cloves, yoghurt, salt, pepper and vinegar into food processor and puree until creamy. Place chicken thighs into a large ziploc baggie, add marinade and rub chicken thoroughly into chicken. Refrigerate for 2 – 4 hours.
Prepare Yoghurt Topping
Chop 4 cloves of fresh garlic and place in food processor or blender. Put 1/2 cup red wine vinegar, 1/2 cup yoghurt, second 1/2 guajillo chilli, 1/4 tsp cayenne, 1/4tsp crushed red pepper, 1/4tsp paprika, pickled red onions, dash salt, fresh ground black pepper into food processor and puree till creamy.
Heat grill and cook chicken about 8-10mins per side. Cover and let rest for 5 minutes. top w/ yoghurt topping and crumbled bacon.
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