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Ingredients
- 600g of chicken pieces
- 1 to 2 tablespoons of freshly crushed black pepper
- Barbecue Sauce: 2 to 3 tablespoons
- 1 tablespoon ginger-garlic paste, finely chopped garlic, and sliced onions
- 1 tablespoon lemon juice or vinegar, and 1–2 tablespoons olive oil or avocado oil
- A splash of soy sauce, salt to taste, and optional chili powder for extra
Method
- : Mix the crushed black pepper, ginger-garlic paste, lemon juice, oil, soy sauce, and salt in a large bowl.
- Coat the chicken pieces thoroughly with the mixture. Let it sit in the refrigerator for at least 30 minutes to 2 hours.
- heat the pan Roll/ grilled
- Place the chicken on the hot grill. Cook for about 7 to 8 minutes per side, brushing with barbecue sauce during the final minutes of cooking, until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving hot with extra cracked pepper or a squeeze of fresh lime
