Directions

1. Add about 1/2 teaspoon of sesame oil to the chicken thighs and rub well.
   Add your seasoning and coat well in. we used our Poultry powder blend which contains paprika, marjoram, chili cumin, salt and sugar.
   Roll the thighs up, skin side out, and place opposite the hot coals on a preheated grill or oven at 350 f.
   Combine 1/2 cup of water, chopped onion, fresh chilis, turmeric, garlic, black pepper, sugar and apple cider vinegar and blend.
   Place the blended sauce mix into a pan and reduce down, stirring frequently until the sauce reaches the right consistency.
   once the chicken has reached a minimum internal temp of 165f
   place 1 stick of butter onto a warmed skillet or pan and add the fresh chopped basil and place back onto the heat for a couple of minutes only to blend the basil flavor and aroma into the butter. Be careful not to burn the butter.
   
   
   

Serving

1. Serve hot and add the sauce mix on top, the sauce will keep for a week or so refrigerated.