Sizzling Pecorino Romano Chicken thighs (Barbecue and Grilling)

 

                The key of this delicious recipe is to top the hot chicken with the hot butter and sprinkles of cheese as soon as it comes off the grill.

Serves 4

• 2 lb (1 kg) boneless skinless chicken thighs
• 250 ml Italian-style vinaigrette
• Grated zest and juice of 1 lemon
• 125 ml grated Pecorino Romano cheese

Sage butter

• 125 ml unsalted butter 
• 3 to 4 fresh sage leaves

1. Rinse chicken under cold running water and pat dry.
2. Place in large sealable plastic bag and add vinaigrette, lemon zest and juice ; seal, toss to coat and refrigerate for at least 1 hour or up to 2 hours.
3. Meanwhile, in a small saucepan, melt butter over medium-low heat ; add sage and cook until butter browns and is infused with sage flavor, about 20 minutes ; keep hot.
4. Prepare a hot fire in your grill.
5. Remove chciken from marinade, discarding marinade.
6. Grill for 15 to 20 minutes, turning every 3 to 4 minutes, until juices run clear when chicken is pierced ; transfer to a platter, drizzle with hot sage butter and sprinkle with cheese.

BON APPÉTIT