Grilled chicken cooked with the combined fragrance and flavour of freshly ground black pepper and freshly squeezed lemon… hmmmm…
“The disparity between a restaurant’s price and food quality rises in direct proportion to the size of the pepper mill.” – Bryan Q. MillerThe Fact: It is believed that when the Goths defeated Rome in 410, they demanded a ransom of 3,000 pounds of pepper, along with other valuables such as silk. The Inspiration: Although we live a hop, skip and jump away from my parents and my in-laws, a Sunday family meal with them does not take place that often. This Sunday was different. We had a late and well-deserved, fun Saturday night and a mild hung-over Sunday morning; nothing that a hot cup of coffee and a quick shower couldn’t fix. On a day like this, when you’re expecting your in-laws for lunch, a quick meal, like this one, was just perfect. So that’s my inspiration for this addition—a quick, homely and simple recipe.
The IngredientsServes approximately 6 people
- 1 kg chicken cut into roughly 8 – 10 pieces
- 5 tablespoons barbeque sauce
- 1 tablespoons soya sauce
- 1 tablespoon oyster sauce (optional)
- 1 medium or ½ large lemon
- 3 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 – 2 tablespoons of olive oil
- Wash well and drain the chicken pieces. Dry the chicken pieces using a kitchen towel.
- Mix all the above ingredients (except the olive oil) for the marinade.
- Slit the chicken pieces so that the marinade permeates the meat.
- Apply the marinade to each chicken pieces carefully, remembering to massage the marinade into the slits as well. Place chicken pieces in a baking dish and pour the remaining marinade over it.
- Allow the chicken to sit covered on the counter or in the refrigerator for about 20 – 30 minutes. Refrigeration is preferred if your kitchen is warm and not at room temperature.
- Ten minutes before your marination time’s up, preheat your oven to 375°F / 190°C.
- Drizzle the dish with the olive oil and pop it into the oven for about 30 – 40 minutes.
- Your chicken’s done when the meat seems to leave the bone easily and the meat doesn’t look pink and raw. You can prick it with a skewer or fork to check. Remove the chicken from the oven and serve while it’s hot.
Note: I used chicken on the bone; if you’re using boneless chicken, your meal should be done in 20 minutes.
You could serve the chicken with a salad on the side. I also added a lovely garlic-flavoured potato mash (mashed potato) with it. A light white wine will make for a great drink to go with the meal.
A lovely Jacob’s Creek Chardonnay, some country music in the background, a few sways in the kitchen, a lovely sit-down meal, followed by a cosy nap! A perfect end to the weekend!