Ingredients PEPPER SPICE
1 tsp salt
1 tsp black pepper corns
1 tsp garlic flakes
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp curry powder (just for more depth)
2/3 cup char sui sauce
1/3 cup Premium soy sauce
1 tsp fennel seeds
1 tsp smoked paprika
1/2 tsp garlic flakes
1/2 tsp sea salt
2 cloves garlic
2 tsp oregano
2 tsp sea salt
1/2 tsp black pepper
I have only ever barbecued one cut of chicken, thighs, until recently discovering how good chicken cutlets can be (thighs with the bone still in). I know they seem the same but the bone in gives a much different flavour.
The leg meat is tastier and moister than breast, if you must use the breast cut it into thinner pieces and cook it quickly over a higher heat (best not to use char sui here as it may burn)
For the thighs I even out the thickness for more even cooking. Turn them onto the smooth side and cut through them from the middle to the outer edge taking care not to cut through.
You can cut these in half to make them easier to handle on the grill.
Char sui is the favourite of my kids and often we'll barbecue them and serve them with steamed rice and dip them in Kewpie mayonnaise.
For the pepper mix, combine all ingredients in a mortar and pestle and blend to a powder. This can be kept in a jar and used whenever, best rubbed into the chicken with olive oil.
I prefer to use the cutlets with this mix as it has a big flavour and gets into the meat.
Cross cut the cutlets to allow more flavour from the marinade to get into the meat and also evens out the cooking.
Paprika and fennel are amazing together. Simply grind all the ingredients in the mortar and pestle until combined. This goes so well on chicken thighs served with a spiced cous cous salad. (Recipe to come, keep an eye out ;-))
How good is Greek food? This is the simplest way to get good Greek flavour into a summer barbecue. Again in the mortar and pestle grind all the ingredients with a little olive oil if needed. Serve with some Greek sausages, a crisp green salad and yogurt.