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.
