Butcher’s Hot Chick from Annie’s Herb Kitchen in Argyll

Description

A proper chilli kick for people who like heat. Smoky, spicy, and made to stick to chicken and crisp up beautifully. No fillers. No rubbish. Just heat and flavour.

Great on: wings, thighs, drumsticks, skewers, spicy chips.

How to use: Rub it on. Wait 10 minutes. Cook it — grill, roast, or smoke.

Tips:

• Use it dry for crispy, spicy chicken skin.
• Mix with a splash of oil for a stronger, stickier marinade.
• Combine with mayo for a fiery dipping sauce or spicy burger spread.

Ingredients: Paprika, smoked paprika, dried garlic, black pepper (8%), chilli (18%), thyme, rosemary, marjoram, salt (27%), basil.