Sichuan Pepper and Garlic Grilled Chicken

Ingredients

• 3.5 lb Chicken (Whole chicken, spatchcocked or cut into serving pieces; quantity inferred from typical preparation)
• 2 tbsp Sichuan peppercorns (Toast before grinding; quantity inferred)
• 6 cloves Garlic (Finely grated or minced; quantity inferred)
• 1 tsp Ground white pepper (Black pepper may be substituted; quantity inferred)
• 2 tsp Kosher salt (Adjust to taste; quantity inferred)
• 2 tbsp Neutral oil (For the seasoning mixture and grill grates; quantity inferred)
• 0.25 cup Fresh cilantro (Chopped; quantity inferred)
• 2 Lime (Cut into wedges for serving and squeezing over the chicken; quantity inferred)

Steps

1. 1

   If using a whole chicken, place it breast-side down on a cutting board and use kitchen shears to remove the backbone. Turn the chicken breast-side up and press firmly on the breastbone until it lies flat. Pat the chicken thoroughly dry with paper towels.

2. 2

   Toast the Sichuan peppercorns in a dry skillet over medium heat for about 2 to 3 minutes, shaking the pan occasionally, until they smell highly aromatic. Transfer them to a plate and allow them to cool completely before grinding; cooling prevents the heat from dulling their flavor.

3. 3

   Grind the cooled peppercorns to a coarse powder using a spice grinder or mortar and pestle. Pick out any hard stems or large pieces.

4. 4

   In a bowl, combine the ground Sichuan peppercorns, minced garlic, white pepper, kosher salt, chopped cilantro, and neutral oil to make a fragrant seasoning paste.

5. 5

   Rub the seasoning paste evenly over all surfaces of the chicken, working some underneath the skin where possible. Let the chicken stand while the grill heats, or refrigerate it covered if preparing farther in advance.

6. 6

   Prepare a two-zone grill with the hotter side at medium-high heat, about 400 to 450°F (200 to 230°C). Clean and oil the grates. If using charcoal, arrange the coals on one side so the chicken can be moved away from direct heat if the skin browns too quickly.

7. 7

   Place the chicken skin-side down over the hotter part of the grill. Cook for about 5 to 7 minutes, without moving it unnecessarily, until the skin is browned and grill-marked. Watch closely for flare-ups caused by the rendered fat.

8. 8

   Turn the chicken and move it to the cooler side of the grill. Cover and grill until the thickest part of the breast reaches 160 to 165°F (71 to 74°C) and the thigh reaches at least 175°F (79°C), about 25 to 30 minutes depending on the chicken's size. Rotate occasionally for even cooking and move it farther from the heat if the garlic begins to burn.

9. 9

   Transfer the grilled chicken to a cutting board and rest for 5 to 10 minutes so the juices redistribute. Carve into serving pieces if necessary.

10. 10

    Serve hot with lime wedges, squeezing fresh lime juice over the chicken just before eating. Steamed jasmine rice is a suggested accompaniment.

Notes

The source page indicates that the full recipe is member-only, so the ingredient quantities and detailed method above are informed estimates rather than a faithful transcription. The published notes specifically emphasize toasting and cooling the Sichuan peppercorns, using black pepper in place of white pepper if needed, finishing with lime juice, and serving steamed jasmine rice alongside.

Nutrition per serving

• main
• grilled
• chicken
• East Asian
• spicy
• gluten-free
• dairy-free
• summer