Cayenne Peppers Over Grilled Chicken with Curry Butter
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
12 cayenne peppers
2 chicken breasts (6-8 oz each)
1/2 stick butter, softened
1 tsp red curry paste
Salt and pepper to taste
10-12 spears of asparagus
Slice chicken breast into thin strips. Season with salt and pepper. Grill chicken over medium heat 10-12 minutes or until chicken is thoroughly cooked. Add asparagus for last 5 min of grilling.
Dice 6 cayenne peppers. Prepare curry butter by combining. butter, curry paste and diced cayenne peppers. Spread curry butter over 2 plates. Arrange chicken over curry butter along with additional cayenne peppers and asparagus.