This recipe is from Everyday Asian by Marnie Henricksson, and adapted to serve 2 people. The original recipe used a whole chicken, with the backbone cut out, and then the chicken flattened. We use chicken thighs instead.
There is some preparation work, so plan ahead, if you’ll be making this dish.
- 1 teaspoon Szechuan peppercorns
- 1/2 teaspoon black peppercorns
- 1 teaspoon kosher salt
- 3-4 chicken thighs, with skin
At Least 1.5 Hours Before Cooking
- Ahead of time, toast the Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke, about 3 to 5 minutes.
- Cool the toasted peppercorns
- Combine the toasted peppercorns, with the black peppercorns in a mortar or clean coffee grinder, and grind them into a powder
An Hour Before Cooking
- Combine the pepper mixture with the salt in a small bowl and rub it well into the chicken on both sides.
- Let it sit at room temperature for an hour.
- Preheat the oven to 375°F
- Roast the chicken on a rack, skin side up, for approximately 30 minutes, until done.
- Serve immediately