Grilled Salt & Pepper Chicken

Ingredients

2 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
4 Boneless chicken thighs, skin-on
1 tbsp vegetable oil
lettuce leaves to serve
lime wedges to serve

Marinade:
¼ cup soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp dark sweet soy sauce
½ tsp garlic powder

Directions

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.