White pepper grilled chicken recipe
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
Details
- Cuisine: Australian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- 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.
- 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.
- 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.
- 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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