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Tuscan-Style Peppered Chicken recipe

Copious amounts of coarsely ground blackpepper is what makes this simple chicken dish so good. It’s alsoterrific cooked on a grill. Pour your favorite chianti and enjoy!

Recipe: Tuscan-Style PepperedChicken

2 (3 1/2-pound) chickens, halved, backbonesremoved, excess fat trimmed8 tablespoons olive oil (preferably extra-virgin)2 tablespoons coarsely ground black pepperCoarse saltLemon wedges

  • Rub each chicken half all over with 2tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generouslywith salt. Let stand at room temperature 1 hour.
  • Preheat broiler. Arrange chicken, skinside down, on broiler pan. Watching closely to avoid burning,broil chicken 5 to 6 inches from heat source until golden brown,about 12 minutes. Remove broiler pan from oven. Using tongs,transfer chicken to plate. Pour off any pan drippings. Returnchicken, skin side up, to broiler pan. Broil until skin is crispand golden brown, about 5 minutes. Turn chicken over, skin sidedown again, and broil until cooked through, about 8 minutes longer.Transfer chicken to platter; let stand 5 minutes.
  • Serve with lemon wedges to squeeze overchicken.

    Serves 6 to 8.

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  • Comments

    1 Comment


    Giada De Laurentiis Roman-Style Chicken, from Everyday Italian on Food Network, is the perfect make-ahead recipe; it tastes even better reheated the next day.

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