Lemon Pepper Chicken
juice of half a lemon
zest of 1 lemon
In a mortar and pestle, grind together the sea salt, peppercorns and a pinch of turmeric until you have a rough powder. Add the lemon juice and most of the zest.
put a *little* olive oil on your chicken breast and then pour over half the lemon pepper mix. Sprinkle on some of the remaining zest and stick under the grill. (I accidentally had mine on oven setting for the first 10 minutes so it ended up being half-baked - no comments please!)
after 10 minutes, turn the chicken and put the remaining mixture on the now exposed side. Back in the grill for another 5-10 minutes. (remembering to, y'know, switch over from oven to grill if you're me!)
I served mine with some spiced potato wedges and corn on the cob. The wedges were made using the method I've previously described here but adding smoked paprika to the herb mix. I don't put butter on my corn because a few years ago I heard a tip about grinding fresh black pepper on it instead. I tried it and damn, I've never looked back since - not only is it healthier, but it's yummy!
(Still needing an eljay-compliant foodie icon...)