Tangy Peppercorn Chicken

Tangy Peppercorn Chicken

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.



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