Tapas style herb butter roasted mini chicken thigh skewers with peri-peri herb butter | paired with Allesverloren Touriga Nacional
2 dried bay leaves, coarsely torn
3 Tbsp (45ml) chopped thyme
1 Tbsp (15ml) sweet paprika
1 tsp (5ml) ground chilli
3 garlic cloves, coarsely chopped
¼ cup (60ml) oregano
Finely grated zest and juice of 2 lemons
1/4 cup (60ml) olive oil
1/2 cup (125ml) butter
3 Tbsp (45-60ml) Peri peri sauce
12-14 kg skinless chicken thigh fillets, trimmed and cut into 3cm pieces
Pound bay leaves, thyme, paprika and chilli in a mortar and pestle to a fine powder. Add garlic, oregano and stir in lemon zest and juice of 1 lemon and oil, transfer half the mixture to a large bowl, add chicken, stir to coat.
Set aside to marinate (20-30 minutes), then thread onto skewers. Mix butter, peri peri, seasoning and extra lemon juice together.
Preheat a char-grill pan over high heat, and then cook skewers, turning and basting with herb butter occasionally, until cooked through, about 10-14 minutes.
Serve topped with extra peri-peri butter and chopped oregano.