Honey Peppercorn Chicken

Honey Peppercorn Chicken


4 boneless, skinless chicken breasts or thighs

4 tablespoons Papa Jacks Fin & Feather Marinade

4 tablespoons honey

2 tablespoon whole black peppercorns

2 teaspoons garlic powder

2 teaspoons salt


Grind peppercorns in spice grinder or using mortar and pestle until they are coarsely ground.

Place the chicken breasts in a shallow dish and season with salt and garlic powder. 

Apply Papa Jacks Fin & Feather Marinade over the chicken, making sure it is evenly coated.

Drizzle the chicken with the honey, add the black pepper, and toss to coat.  

Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade.

Discard any excess marinade.

Place them on the grill and cook for 6-8 minutes per side, or until they are cooked through

and have reached an internal temperature of 165°F (75°C).

Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.


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