GRILLED LEMON PEPPER CHICKEN LEGS

3 lemons, divided use
2 Tbsp. whole black peppercorns
2 Tbsp. olive oil
6 chicken legs split into thighs and drumsticks (or substitute 3 split chicken breasts)
Coarse sea salt (for serving)

Wash the lemons well, then thinly slice one and juice the other two. Place the juice and the slices in a bowl, squeezing the slices.

Coarsely crack the black pepper by crushing a few peppercorns at a time between a hard cutting board and the back of a small pan.

Add the cracked pepper and olive oil to the lemons. Pour into a large, sealable plastic bag. Add the chicken, squeeze out as much air as you can and refrigerate at least 6 hours or overnight.

WHEN READY TO COOK:
Remove the chicken from the marinade. Discard remaining marinade.

Grill chicken over a moderate fire, being careful not to burn the skin. When fully cooked, cool and chill thoroughly.

When ready to eat, sprinkle liberally with coarse sea salt.

Makes 6 servings
From: Chris Douglass, the chef and owner of Icarus restaurant and Ashmont Grill
Source: Mat Schaffer, The Boston Herald, August 30, 2006