UK BBQ Mag Autumn 2016 - Page 40

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Method

Put the sausage meat into a bowl. Add in the chopped parsley, thyme leaves, lemon zest, grated cheese and salt and pepper. Mix together well with your fingers.

Form the mixture into four little sausage shapes.

Take one chicken thigh (bone side facing up) and flatten out (cover with sheet cling film and bash with a rolling pin). Smear on some Dijon mustard or chutney. Season with salt and pepper.

Place the roll of sausage meat where the bone was and roll the streaky bacon and with the back of a knife and chicken thigh back up. Take two rashers of smoked bacon and gently stretch them, then wrap around the chicken thigh (do this again with the remaining thighs)

Cook on your Grill (we're using a THÜROS Tabletop Grill) for about 25-30 minutes, turning a few times and making sure it’s cooked through. Drizzle all over with honey about 5 minutes before the end of cooking time, turning regularly to caramalise and to avoid burning.

Serve with grilled vegetables, new potatoes and a dressed salad.

Tabletop Treat for Two

Stuffed Chicken Thighs (with sausage meat) wrapped in smoked streaky bacon

Four chicken thighs (skin and bone removed)

120g pork sausage meat (or two sausages, skins removed)

Eight rashers smoked streaky bacon

1 tablespoon chopped parsley

Half tablespoon chopped thyme leaves

Finely grated zest of quarter of a lemon

25g grated parmesan cheese (or any other)

Salt and pepper

Runny honey

Dijon mustard or chutney