Ingredients:
4 free-range chicken thighs
4 slices of middle bacon
3 spring onions, finely chopped
3 garlic cloves, minced
2T butter, diced
8 stalks asparagus, halved
1 tomato, diced
Fresh basil, finely chopped
1t chili powder/flakes
Salt & pepper to taste
Method:
1. On a wooden board, lie out bacon strips and chicken thighs. Flatten the thighs with a rolling pin if they are on the small side.
2. Excepting the asparagus, combine all other ingredients in a bowl, mixing thoroughly. If your home is a bit chilly, you may wish to soften the butter first so that it will take up the spices.
3. Being the layering process: place the flattened thigh on the eye of the bacon, then add one quarter of the filling mixture in the centre of the thigh. Place asparagus across filling, perpendicular to the bacon.
4. Carefully roll the bacon, from eye to tail, pressing down the outer edges of the thigh as you go to secure the fillings in place.
5. When all thighs have been filled and wrapped, place into your grill (or barbeque, or onto a tray in a hot oven) and cook until chicken is completely done - around 15 minutes on my grill. Watch out for signs of burning bacon - reduce heat if the bacon is done before chicken is finished.
6. Serve with fresh salad or roast veggies - it works both ways!
3. Being the layering process: place the flattened thigh on the eye of the bacon, then add one quarter of the filling mixture in the centre of the thigh. Place asparagus across filling, perpendicular to the bacon.
4. Carefully roll the bacon, from eye to tail, pressing down the outer edges of the thigh as you go to secure the fillings in place.
5. When all thighs have been filled and wrapped, place into your grill (or barbeque, or onto a tray in a hot oven) and cook until chicken is completely done - around 15 minutes on my grill. Watch out for signs of burning bacon - reduce heat if the bacon is done before chicken is finished.
6. Serve with fresh salad or roast veggies - it works both ways!
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