Ingredients
1 cut-up frying chicken, skin removed from thigh and breast pieces (or assorted bone-in pieces of chicken)
1 1/2 tablespoons whole peppercorns
1 teaspoon red pepper flakes
1 teaspoon sea (or regular) salt
1 1/2 cup lemon juice
1/4 cup olive oil (regular or virgin, not light)
Preparation
Grind together the peppercorns, red pepper flakes and salt in a blender, food processor or with a mortar and pestle. Whisk spice mixture together with lemon juice and olive oil.
Marinate chicken in lemon-pepper mixture for at least 8 hours in the refrigerator. Turn chicken or shake container every 2 hours or so, if possible. Best if you can marinate chicken in morning for dinner that night; overnight is probably too long.
Grill over medium-low heat for about 10 minutes per side, or until cooked, basting when chicken is turned.
