The Summer is coming to a close, so be sure to get in all your barbecuing before the leaves start falling. Tired of steak? Why not try chicken? Barbecued chicken can get a bad rap when it's doused with a ho-hum sauce (and since it's often prepared too dry).
With this sticky sweet Asian sauce (which can be made in advance), this is a far-from-boring barbecued chicken recipe. Crispy skin and a tangy, garlicky, peppery kick will get your taste buds excited. Check out the recipe when you keep reading.
Ingredients 6 garlic cloves, unpeeled Directions Make Ahead: The barbecue sauce can be refrigerated for up to 3 days. Serves 4.
Twice-Glazed Asian Barbecued Chicken
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 6 ounces each)
6 garlic cloves, unpeeled
Make Ahead: The barbecue sauce can be refrigerated for up to 3 days.