Chicken Grilled With Black Pepper And Salt Recipes

Steps:

• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)
• Combine salt and pepper. Rub chicken with mixture, covering all sides and shaking off excess. (You may not need all of the mixture.) Let stand at room temperature 30 minutes.
• Place chicken on grill, skin side down. Close cover, and grill 8 minutes. Flip chicken, and close cover. Grill until chicken is cooked through, about 15 minutes more.
• Transfer chicken to a plate, and let rest 15 minutes. Serve with bread salad.

Steps:

• To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
• Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
• Heat your grill to high.
• Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
• Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
• Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
• Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

Steps:

• Place the chicken breasts on a plate.
• Run salt on the breasts on both sides.
• rub freshly ground peppercorns on the breasts on both sides and grill until cooked.

Steps:

• Prepare a grill for medium-high heat. Brush the grill with olive oil to coat.
• Put the chicken in a resealable plastic bag. Crush the peppercorns in a mortar and pestle and tip into a bowl. Add the salt and garlic and mix. Add the mixture to the bag with the chicken and drizzle over the olive oil. Seal the bag and shake to coat the chicken.
• Grill the drumsticks, turning every 5 to 7 minutes, until cooked through, 30 to 35 minutes. Serve with BBQ sauce if desired.

Steps:

• Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
• Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
• While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
• Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.