SALT AND PEPPER GRILLED CHICKEN RECIPES

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.

Steps:

• In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
• Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.