Honey-Glazed Pepper Chicken

Ingredients for Honey-Glazed Pepper Chicken

• 2 tablespoons black peppercorns

• 4 tablespoons pink peppercorns, divided

• 6 teaspoons Diamond Crystal or 3 1/4 teaspoons Morton kosher salt, divided

• 1 hel kyckling (ca 1,6–1,8 kg)

• 1 tablespoon vegetable oil, plus more for grill

• 2 medium Fresno chillies, thinly sliced

• 120ml fermented garlic honey, honey, or pure maple syrup

• 45ml Champagne vinegar or white wine vinegar

• Special Equipment: A spice mill or mortar and pestle

How to make Honey-Glazed Pepper Chicken

Finely grind black peppercorns and 2 tablespoons pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 teaspoons Diamond Crystal or 2 3/4 teaspoons Morton kosher salt; set seasoning aside.

Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on centre of breast to flatten chicken—you should hear the breastbone crack. Using a chef’s knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 tablespoon oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.

Coarsely grind remaining 2 tablespoons pink peppercorns in spice mill or mortar and pestle. Cook chillies, honey, vinegar, and remaining 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in colour and is reduced by about half (it should coat a spoon), 10–12 minutes. Stir in pink pepper and set aside.

Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 49°C to 54°C, 15–20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2–3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 79°C and 68°C in the thickest part of breast, 10–15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

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