To get things started, here’s a Tangy Peppercorn Chicken recipe, thanks to Canadian Living’sTM best Chicken recipe book.
8 chicken pieces (recipe says thighs, I prefer breasts)
¾ cup balsamic or red wine vinegar (175 ml)
3 tbsp olive oil (45 ml)
2 tbsp Dijon mustard (30 ml)
6 cloves garlic, minced
1 tbsp coarsely cracked black peppercorns (15 ml)
2 tsp each, dried thyme and oregano (10 ml)
½ tsp salt (2.5 ml) – I skip this
Place chicken in large shallow dish. Whisk together vinegar, oil, mustard, garlic, peppercorns, thyme, oregano, and salt; pour over chicken. Cover and marinate in refrigerator for at least 2 hours or up to 8 hours, turning occasionally. Let stand at room temperature for 30 minutes before cooking.
Reserving marinade, place chicken on greased grill over medium heat; cook, basting occasionally with marinade, for about 20 minutes on each side or until juices run clear when chicken is pierced. Makes 8 servings.
This is also good baked in a 350⁰ F (175⁰ C) oven when it isn’t bbq weather – summer thoughts in winter.