White pepper grilled chicken recipe

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White pepper grilled chicken recipe

The New Easy

Grilled chicken brushed with oil, crushed white peppercorns and fennel.

This recipe is taken from The New Easy by Donna Hay.

Ingredients

  • 1 tbsp (heaped) white peppercorns
  • 2 tsp sea salt flakes
  • 1 tsp fennel seeds
  • 4 x 200g chicken breast fillets, bone in, skin on
  • 1 tbsp (generous) extra virgin olive oil
  • 1 tbsp (generous) red wine vinegar
  • 2 tsp honey
  • 1 tbsp (generous) vegetable oil
  • 60 g flat-leaf parsley leaves, roughly chopped
  • 2 tbsp (heaped) salted capers, rinsed
  • 0.33 cucumber, peeled and thinly sliced
  • 1 tbsp (heaped) white peppercorns
  • 2 tsp sea salt flakes
  • 1 tsp fennel seeds
  • 4 x 200g chicken breast fillets, bone in, skin on
  • 1 tbsp (generous) extra virgin olive oil
  • 1 tbsp (generous) red wine vinegar
  • 2 tsp honey
  • 1 tbsp (generous) vegetable oil
  • 2.1 oz flat-leaf parsley leaves, roughly chopped
  • 2 tbsp (heaped) salted capers, rinsed
  • 0.33 cucumber, peeled and thinly sliced
  • 1 tbsp (heaped) white peppercorns
  • 2 tsp sea salt flakes
  • 1 tsp fennel seeds
  • 4 x 200g chicken breast fillets, bone in, skin on
  • 1 tbsp (generous) extra virgin olive oil
  • 1 tbsp (generous) red wine vinegar
  • 2 tsp honey
  • 1 tbsp (generous) vegetable oil
  • 2.1 oz flat-leaf parsley leaves, roughly chopped
  • 2 tbsp (heaped) salted capers, rinsed
  • 0.33 cucumber, peeled and thinly sliced

Details

  • Cuisine: Australian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat oven to 180°C. To make the parsley salad, mix to combine the vinegar, honey and oil. Place the parsley, capers and cucumber in a bowl and toss to combine. Set both aside.
  2. Preheat a barbecue or char-grill pan over medium-low heat. Place the peppercorns, salt and fennel seeds into a mortar and grind with a pestle until the mixture is a rough powder.
  3. Score the chicken skin at regular intervals, brush with oil and sprinkle with the white pepper mixture. Cook the chicken for 5 minutes each side or until golden.
  4. Transfer to a baking tray, skin-side up, and roast for 15–20 minutes or until the chicken is cooked through. Serve with the parsley salad and dressing.

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