MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Gregory's Black Pepper Chicken
Categories: Oriental, Poultry, Vegetables, Herbs, Chilies
Yield: 6 Servings

6 Boned chicken breast halves;
- skin on

MMMMM--------------------------MARINADE-------------------------------
150 g Lemongrass; thin sliced
125 g Whole garlic cloves
150 g Tamari
25 g Fish sauce
25 g Palm sugar
83 g Black peppercorns; toasted
100 g Cilantro stems; chopped
25 g Toasted coriander seeds
2 1/2 g Kosher salt
Grapeseed oil; as needed
1 bn Fresh cilantro; rinsed
Red chilies; thin sliced
Fresh lime juice
Fried onions

For juicy and tender, we recommend cooking @ 149ºF/65ºC.
Your cooking time will be between about 1 and 2 hours
(depending on the thickness of your chicken).

Combine all the marinade ingredients together in a
blender. Use a tamper (or muddler) to get those
ingredients a-mingling, then finish things off by
blending until you’ve got a pestolike sauce.

Heat water to 149ºF/65ºC

Lay your chicken breasts skin-side up on your work
surface. Using a brush or rubber spatula, spread the
sauce all over the skin. Bag up your chicken and place
in the water to cook.

When the chicken has finished cooking, remove the bag
from the water. Get your grill rippin’ hot, and as it
heats, douse those bird breasts with some grapeseed oil.
Transfer the chicken to the hot grill and allow one side
to blacken. When it looks nice and charred, flip and
repeat on the other side. Remember, your chicken is
fully cooked, so be careful just to sear the outside.

Top your chicken breasts with some cilantro and peppers
if you like, then drizzle with lime and toss on some
fried onions.

Chef Gregory Gourdet

RECIPE FROM: https://www.chefsteps.com

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