Red grilled chicken with black pepper
Relive the past with a new twist on a popular dish: “Black Pepper Grilled Chicken”. Premium chicken thigh and drumstick meat is marinated in a unique “three-spice” blend, combined with a signature red color from our secret sauce. The dish is enhanced with the aroma and bold flavor of coarsely ground roasted black pepper. Grilled over charcoal until the skin is crispy and fragrant, while the meat remains juicy and tender. The taste is a balance of sweetness, saltiness, and a light spiciness from the black pepper. Served with hot sticky rice and a delicious spicy dipping sauce.
- Difficulty level: Easy
- 60 minutes
Ingredient
- Main ingredients:
- Chicken meat (thighs or drumsticks with thighs): 1 kilogram
- Black peppercorns: 2 tablespoons (coarsely ground)
- Coriander roots: 3-4 roots
- Thai garlic: 10-15 cloves
- Palm sugar: 2 tablespoons
- Oyster sauce: 2 tablespoons
- Light soy sauce: 1 tablespoon
- Salt: 1/2 teaspoon
- Orange-red food coloring: A small amount (or use tomato sauce mixed with a little chili paste for a natural color).
- Vegetable oil: 1 tablespoon (helps give the chicken a nice shine)
Detailed instructions
1. Preparing the Marinade (The Red Marinade)
- Pound the coriander root, garlic, and salt together until finely ground.
- In a mixing bowl, add the ground mixture, followed by palm sugar, oyster sauce, light soy sauce, and food coloring. Stir until the sugar is completely dissolved.
- Add coarsely ground black pepper and mix. (Coarse grinding will enhance the aroma when you chew the peppercorns.)
- Wash the chicken thoroughly and pat it dry. Score the chicken with a knife or prick it all over with a fork to allow the marinade to penetrate the meat.
- Pour the red marinade over the chicken and mix well. Massage with your hands for about 5-10 minutes.
- Add vegetable oil and mix in to coat and retain moisture. 1. Let it rest for at least 2-3 hours (or overnight in the refrigerator is best).
- Prepare a charcoal grill with a low to medium fire (use a little ash to cover the fire so it doesn’t get too strong and burn the skin before the meat is cooked).
- Place the chicken on the grill, turning it frequently and regularly brushing it with the remaining marinade while grilling to give it a nice dark color and rich flavor.
- Grill until the skin starts to tighten and has a slight char. The aroma of black pepper will begin to fill the air.
- Chop the chicken into bite-sized pieces and arrange them on a wooden plate or woven tray lined with banana leaves.
- Sprinkle with a little more crushed black pepper for garnish.
- Serve with steamed sticky rice with butterfly pea flower and cherry tomatoes. And fresh chilies on the side, as shown in the picture.
Delicious Tips (Pro-Tips)
Shine: Adding vegetable oil to the marinade will give the grilled chicken a glossy “layer,” preventing it from looking dry and tough, and the red color will last longer and look beautiful. If grilling in an air fryer, use 180°C for about 15-20 minutes, then flip and brush with the sauce again.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
