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.
Grilled Salt & Pepper Chicken
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
- 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.
