black pepper chicken

You know those roasted black pepper and honey glazed chicken you can get from the hot deli corner of Cold Storage? They aren't gourmet food but may not be a bad choice if you want to pack a simple dinner home from the mall and do not feel like fast food.

My own version of the roasted black pepper chicken is very simple. Tasty and juicy but not as oily. Good as a marinate for BBQ wings and whole spring chicken too if your oven has the rotisserie function.

Ingredients:
chicken thighs
dash of salt
cooking wine
dash of light soya sauce
oyster sauce
dark soya sauce for colour
McCormick coarse black pepper
McCormick Italian Herbs or MasterFoods Mixed Herbs

Steps:
Season the chicken with the ingredients in that particular order for at least two hours, if not overnight. Cover the chicken with black pepper generously. I will sprinkle extra rosemary on top of the mixed herbs. On a separate note, it'll taste just as good with only rosemary, that is of course if you like the distinctive taste of rosemary.

If you're using wings, just cook them in the oven at about 175ºC for 15 minutes and grill them for another 5 mintues or until brown. Coat the wings with the remaining marinate on and off.

If you're using the whole drum with thigh, wrap it up in aluminum foil and pour in all the marinate. Cook it for 20 minutes at about 200ºC. Open it up and grill it for 5-10 minutes or until brown.

If you're cooking the whole chicken, stuff some garlic and herbs in the chicken. Read the oven instruction manual for cooking time and temperature.

Drizzle the remaining gravy on the chicken and serve hot with rice or baked potato.