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. Miller

The Ingredients

• 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

The Method

• 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!