4 boneless chicken breasts, skin on
1 tsp black peppercorn
3 cm chunk root ginger
1 tbsp gluten free soy sauce
zest 1 and juice 2 lime, plus lime wedges to serve
Slash each chicken breast 3 times and put in a shallow dish. Crush the peppercorns coarsely in a mortar.
Finely grate the ginger, and mix with the gluten free soy sauce, peppercorns, and lime zest and juice.
Mix well, then pour over the chicken and leave to marinate for at least 10 mins, or up to 24 hrs.
Line a grill rack with foil and brush lightly with oil.
Lay the chicken on the foil, then curl the edges of the foil up slightly to catch the juices.
Grill under moderate heat for 6-8 mins, then turn the chicken over and cook for a further 6-8 mins until cooked.
If you are cooking this on the barbecue, cook for the same timings but make sure the coals are not too fierce.
Transfer to a serving dish, then carefully pour over any remaining cooking juices.
Serve with wedges of lime for squeezing over.
Recipe adapted from: Good Food