Balsamic Pepper Chicken

Balsamic Pepper Chicken

(image to be posted later)

 

Ingredients:

·         Chicken – 500 gm (breasts, drum sticks or wings)

OR

·         Paneer (for veggie lovers) – cut into 1 square inch pieces and not too thick (approx. 1 cm)

For Paste:

·         Black Pepper Corn – 6-8 tbsp (roasted and ground to coarse powder). You may adjust pepper corns to suit your taste buds

·         Parsley – 1 bunch

·         Garlic cloves – 6-8

·         Balsamic vinegar – 1 tbsp

·         Soy sauce – 1 tsp

·         Lime/Lemon juice – 2 tbsp

·         Olive oil – 4 tbsp (adjust to get a thick paste consistency)

·         Salt

Grind the above to a coarse paste. Make sure that the paste is not runny, but “ketchup like” thickness. Keep the paste color slightly on the green side, use more parsley if needed.

Method:

1.      Marinate the chicken/paneer and leave aside for 10-15 mins.

2.      In a hot griddle drizzle some olive oil and fry the chicken/paneer well.

3.      Alternatively, set up a BBQ and place on the grill.

4.      Serve it the way you like, slice the breasts into chewable chunks or on a skewer with onions, bell pepper, etc. or just with sliced onions.

5.      Bon Appetite.