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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Grilled Salt & Pepper Chicken

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Elevate your everyday grilled chicken with this salt-and-pepper version – sometimes it’s the simple things that make the biggest difference! I love the tongue-tingling sensation that Sichuan peppercorns lend to this dish, but if they’re not your cup of tea, feel free to just stick with black peppercorns instead.

WATCH THIS RECIPE

GRILLED SALT & PEPPER CHICKEN

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

2 tbsp Sichuan peppercorns

1 tbsp black peppercorns

1 tbsp sea salt

4 chicken thighs, skin-on

1 tbsp vegetable oil

lettuce leaves to serve

lime wedges to serve

 

Marinade:

¼ cup soy sauce

2 tbsp Chinese Shaoxing wine

1 tsp dark sweet soy sauce

½ tsp garlic powder

Steps

Combine the chicken with the marinade ingredients. Set aside while you make the pepper salt.

Toast the Sichuan peppercorns in a dry frying pan over medium-high heat. When the peppercorns are fragrant, transfer to a mortar. Add the black peppercorns and use a mortar and pestle or spice grinder to grind to a fine powder. Mix with the sea salt and set aside.

Heat a non-stick pan over medium-high heat. When the pan is hot, add the oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 10 minutes or until the skin is a dark golden colour. Then turn chicken over and cook for a further 2-3 minutes or until cooked through.

Slice the chicken and sprinkle with the pepper salt. Serve with lettuce leaves and lime wedges.

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