Grilled Chicken with Caraway and Black Peppercorns

4 chicken thighs, bone-in, with skin **

1/2 tsp peppercorns, coarsely ground

1/2 tsp caraway seeds, coarsely ground

1 tbsp gingerroot, finely chopped

1-1/2 cloves garlic, finely chopped

1/2 tbsp sugar

1 tsp paprika

1-1/2 tbsp canola oil

salt to taste

1/2 lime, quartered

** skinless, boneless chicken breasts were on sale so that's what I used instead of the thighs.

The chicken must be marinated at least 6 hours before cooking.  The chicken may be cooked, using either an outdoor grill or by broiling in the oven.  (We used the grill)

Score the chicken pieces deeply using a knife to allow the marinade to penetrate, then arrange the pieces in a shallow bowl.  

Grind the peppercorns and caraway seeds using a mortar and pestle or using a pepper mill or place the spices in a plastic bag and crush them using a rolling pin.  Finely chop the ginger and garlic, then add them to the mixture.  Add the sugar, paprika and oil, then grind into a paste.

Spread the mixture over the chicken pieces, making sure to coat them well.  Cover the bowl with a plate and let the marinate in the refrigerator at least 6 hours or overnight.

Cook the chicken on a medium grill for about 20 minutes, basting with the marinade and turning the pieces once.  Alternatively, put the chicken on the rack of a broiler pan, then roast it in the oven under a preheated broiler 7-10 cm from the heat.  

Season with a little salt and serve with lime wedges.

Makes 2 servings.

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