White pepper grilled chicken recipe

• 1 tbsp (heaped) white peppercorns
• 2 tsp sea salt flakes
• 1 tsp fennel seeds
• 4 x 200g chicken breast fillets, bone in, skin on
• 1 tbsp (generous) extra virgin olive oil
• 1 tbsp (generous) red wine vinegar
• 2 tsp honey
• 1 tbsp (generous) vegetable oil
• 60 g (2.1oz) flat-leaf parsley leaves, roughly chopped
• 2 tbsp (heaped) salted capers, rinsed
• 0.33 cucumber, peeled and thinly sliced

1. Preheat oven to 180C.
2. To make the parsley salad, mix to combine the vinegar, honey and oil.
3. Place the parsley, capers and cucumber in a bowl and toss to combine.
4. Set both aside.
5. Preheat a barbecue or char-grill pan over medium-low heat.
6. Place the peppercorns, salt and fennel seeds into a mortar and grind with a pestle until the mixture is a rough powder.
7. Score the chicken skin at regular intervals, brush with oil and sprinkle with the white pepper mixture.
8. Cook the chicken for 5 minutes each side or until golden.
9. Transfer to a baking tray, skin-side up, and roast for 1520 minutes or until the chicken is cooked through.
10. Serve with the parsley salad and dressing.

white peppercorns, salt, fennel seeds, chicken breast, generous, red wine vinegar, honey, vegetable oil, flatleaf parsley, capers, cucumber

Taken from www.lovefood.com/guide/recipes/47835/white-pepper-grilled-chicken-recipe (may not work)