Three-Pepper Grilled Chicken
- Lactose free
- Peanut free
- Low calorie
- Low carb
This peppery and garlicky chicken is best prepared with air-chilled chicken. If not available, dry the chicken well with paper towels before marinating.
Ingredients
- 5 cloves garlic, pressed or minced
- 1 tbsp (15 mL) grated gingerroot
- 1 tsp (5 mL) each black, white and cayenne peppers
- 1/4 cup (60 mL) sesame oil
- 2 tbsp (30 mL) balsamic vinegar
- 2 lbs (1 kg) chicken pieces (bone-in, skin-on)
- salt
Preparation
In small, heatproof bowl, combine garlic, ginger and black, white and cayenne peppers. In small skillet or saucepan, heat sesame oil over medium-high heat; when oil just hazes over surface (but is not smoking), pour over garlic mixture. Add vinegar to skillet and bring to boil (this will happen almost immediately); pour into bowl.
Place chicken in bowl or sealable plastic bag. Scrape garlic mixture over chicken; add 3/4 tsp (4 mL) salt and mix well. Marinate for 30 minutes at room temperature or refrigerate for 2 to 24 hours.
Place chicken on grill and spoon any remaining marinade over top. Cover and grill over medium heat, turning occasionally, until juices run clear when chicken is pierced, 18 to 20 minutes.
Makes 4 servings.
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