Pepper Crusted Chicken

Ingredients

• 3 chicken thighs on the bone
  
• ½ cup crushed black peppercorns
  
• Salt to taste
  
• 1 lemon
  
• 1½ tablespoons ginger-garlic paste
  
• 1 tablespoon green chilli paste
  
• 2 tablespoons red chilli sauce
  
• 2 tablespoons tomato ketchup
  
• 1 tablespoon dark soy sauce
  
• Oil for brushing
  
• Salad to serve

Method

1. Make incisions on chicken thighs on all sides. Sprinkle salt. Squeeze the juice of ½ lemon and rub in well.
   
2. Take ginger-garlic paste in a large bowl, squeeze the juice of the remaining lemon into it, add green chilli paste, red chilli sauce, tomato ketchup and dark soy sauce and mix well.
   
3. Dip the chicken thighs in this marinade till they are well coated and set aside to marinate for 30 minutes. 
   
4. Spread crushed black peppercorns on a plate, roll the marinated chicken in the peppercorns so that they are well coated on all sides.
   
5. Light sufficient charcoal in a barbeque, insert the prepared chicken on the skewers and place them on the barbeque grill. Cook till the chicken is cooked completely, rotating and brushing with oil occasionally. Take them off the heat.
   
6. Arrange them on a serving plate, and serve hot with salad.