Grilled Peppered Chicken Breasts
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 a delight, especially with a squeeze of fresh lemon juice. This dish goes nicely with Penne in Parmesan Cream Sauce.
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
1 teaspoon kosher or sea 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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.