Twice-glazed barbecued chicken

Indulge in the smoky goodness of our Twice-Glazed Barbecued Chicken. This delectable salad recipe combines tender chicken, flavorful glaze, and fresh veggies for a taste sensation like no other.

Ingredients:

• 6 garlic cloves, unpeeled
• 1 1/2 teaspoons black peppercorns
• 1 onion, coarsely chopped
• 1 1/2 tablespoons vegetable oil
• 1/2 cup oyster sauce
• 3 tablespoons soy sauce
• 1/3 cup water
• 1/4 cup white wine vinegar
• 4 boneless, skin-on chicken breast halves (about 170g each)
• Cucumber-Cherry Salad, for serving

Instructions:

1. Heat the oven to 350°. Enclose the garlic cloves in aluminum foil and bake for around 30 minutes, until tender. Press the garlic out of the skins into a small dish.
2. While that's cooking, in a medium skillet, toast the peppercorns over medium-high heat, occasionally shaking the skillet, until they start to smoke and release their aroma, for about 2 minutes. Move the peppercorns to a spice grinder and let them cool down completely, then grind them into a coarse powder.
3. In the same skillet, sauté the diced onion in the vegetable oil over medium heat, covered but stirring from time to time, until the onion turns golden brown, approximately 10 minutes. Stir in the roasted garlic, freshly ground black pepper, and oyster sauce and cook over medium-high heat, stirring constantly, for 1 minute. Pour in the soy sauce and cook until it reduces by half, about 1 minute. Add the water and white wine vinegar and let it simmer over medium heat until the barbecue sauce thickens, about 5 minutes. Transfer the barbecue sauce to a blender and blend until it's smooth.
4. Start a fire on the grill. Grease the grates and grill the chicken with the skin side down over medium-high heat until the skin becomes crispy, about 7 minutes. Flip the chicken and continue cooking over medium heat until it's almost completely cooked through, about 5 minutes. Brush the barbecue sauce generously on the skin; turn over and grill until it's glazed, for about 30 seconds. Brush generously with sauce on the other side, turn over and grill until the chicken is glazed. Repeat the step for both sides. Move the chicken to a cutting board to rest for 5 minutes.
5. Cut the chicken breasts into slices and place them on plates. Serve with the Cucumber-Cherry Salad.

Summary:

• Calories: 1553 kcal
• Fat: 85 g
• Protein: 150 g
• Carbs: 39 g
• Potassium: 2097 mg
• Magnesium: 237 mg