Don't be fooled by the
simplicity of this recipe. The copious amount of freshly ground
coarse pepper forms a tantalizing crisp crust on the chicken
as it cooks, giving it not only a fabulous flavor and texture,
but just enough kick to make every bite an absolute delight.
The dish goes nicely with Penne
in Parmesan Cream Sauce.
Grilled Peppered
Chicken Breasts
- 4 (10 to 12-ounce each)
bone-in chicken breast halves
- Extra virgin olive oil
- 1/4 to 1/3 cup black peppercorns,
coarsely ground
- Coarse salt
- 2 large lemons, cut into
wedges
- Rinse chicken breasts
and pat dry with paper toweling. Trim away any excess fat and
remove the skin or leave it on as you prefer. Place chicken in
a shallow dish. Generously rub each chicken breast on all sides
with olive oil; next generously sprinkle a heavy coat of pepper
onto all sides; and lastly, sprinkle generously with salt.
Cover and let stand at room
temperature for 1 hour.
- Grill chicken on an uncovered
grill directly over medium coals for 12 to 13 minutes on each
side, turning just once, or until no longer pink, and juices
run clear. Transfer chicken to platter; let stand 5 minutes before
serving.
- Serve with lemon wedges
as an accompaniment to squeeze over the chicken.
Serves 4.
Nutrition Facts: (per serving:
1 breast half): 228.9 calories; 59% calories from fat; 15.0g
total fat; 55.7mg cholesterol; 638.8mg sodium; 288.7mg potassium;
5.7g carbohydrates; 1.4g fiber; 0.7g sugar; 4.3g net carbs; 18.8g
protein.
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