Ingredients
1/4 cup (50g) capers, rinsed, drained, chopped finely
4 clove garlic, crushed
6 anchovies, chopped finely
2 teaspoon fresh rosemary leaves
8 chicken thighs
Method
1. Combine capers, garlic, anchovies and rosemary in a small bowl.
2. Preheat grill to hot, cut two deep slashes in each chicken thigh. Place a teaspoon of caper mixture into each of the slashes.
3. Cook chicken, skin side down, under grill for about 15 minutes. Turn chicken. Cook further 15 minutes, or until browned and cooked through.
Not suitable to freeze. Not suitable to microwave.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
Australian Women's Weekly
