I decided to go after the rolled up chicken from the other day but this time with just thighs. I also wanted to attack it with some intent to the process and idea as I wasn't using random leftover parts from the freezer. An intentional trip to the store for dinner ingredients with a plan to take on inspiration from the ingredients took me to chicken part deux. We de-boned the thighs and pounded them out, should have gone thinner, and then covered the insides in salt and pepper. A generous amount of rosemary, sage, and thyme was added and they were rolled up into the same mini "roasts". This time, rather than the oven, it was the center of a ring of coals on the grill for some great color and flavor.
We filled out the plate with grilled swiss chard, dandelion greens, broccolini, and enoki mushrooms garnished with smoked pine nuts.
If not better than the first version, it was definitely more refined.
8.8/10
