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Printed Book:
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Three Pepper Chicken
Place chicken breasts into a large, shallow dish.
In a small bowl, combine garlic, ginger and all three peppers. Heat sesame oil over medium-high heat in a skillet. When oil hazes over surface, but is not smoking, add garlic mixture. Cook for 1 minute. Add balsamic vinegar to skillet, and bring to a boil. Evenly pour the hot liquid over the chicken (scrape pan of any bits of garlic or ginger) and add salt. Marinate for 30 minutes at room temperature, or cover and refrigerate for 2- 24 hours.
Place chicken on greased grill over medium heat, and spoon remaining marinade on top. Close lid and grill for 20-25 minutes, turning occasionally, until juices run clear when chicken is pierced.
Ingredients:
1)
boneless, skinless chicken breast : 16 oz
2)
garlic cloves, minced : 5
3)
fresh ginger, grates : 1 tablespoon
4)
black pepper : 1 tablespoon
5)
white pepper : 1 tablespoon
6)
cayenne pepper : 1 teaspoon
7)
sesame oil : 0.25 cup
8)
balsamic vinegar : 2 tablespoon
9)
sea salt : 0.25 teaspoon
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