Grilled chicken with fennel seed and spiced butter

Published date03 December 2022
Publication titleMix, The
Serves 4

For the butter:

75g butter

1 tsp hot paprika

1 tsp ground coriander

2 tsp dried oregano

2 cloves garlic

1 lemon zested

For the spice rub:

1 tsp black peppercorns

2 tsp fennel seeds

4 tsp dried thyme

2 tsp dried rose petals

4 chicken legs, on the bone

lemon or orange wedges

Method

Soften the butter in a bowl with a wooden spoon.

Mash the paprika, coriander and oregano into the butter together with a few twists of the pepper mill.

Peel and crush the garlic to a paste with a pinch of salt flakes, then stir into the butter.

Finely grate and beat in the lemon zest.

If you are using the butter immediately, leave in a cool place, if you are making it for later, wrap it tightly in greaseproof paper and store in the fridge.

Place a chicken leg, skin side down, on a chopping board. Using a very sharp knife, cut into the flesh and remove the bone. You will be left with a flat rectangle of meat.

Place skin side down on a tray or plate and continue with the rest. Brush them with a little oil on both sides.

Make the spice rub:

Crush the peppercorns using a pestle and mortar, then stir...

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