Marion Grasby's Sweet pepper chicken

1. Place the garlic, peppercorns, salt and ginger in a mortar and pound to a rough paste using a pestle. Mix in the soy sauce and condensed milk to make a marinade. Place the chicken in a large bowl or container and pour the marinade over.
   
   
2. Throw in the star anise and massage the marinade into the chicken with your hands, breaking up the star anise as you go. Cover with plastic wrap and refrigerate for about 1 hour to marinate.
   
   
3. Heat your barbecue, chargrill plate or large frying pan to medium-high. Cook
   the chicken pieces for about 25 minutes until they’ve got lovely dark grill marks and are cooked through. Turn the pieces every
   5 or so minutes to stop the skin from burning too much – you want a bit of charry goodness but not charry badness.
   
   
4. If you’re cooking the chicken on a stove top and not on your barbecue you could also pop them into a 180°C oven for 10-15 minutes to cook them through after you’ve seared them in your frying pan.

• You can make up a batch of this chicken to serve alongside barbecued
  sausages and chops.

Marion: Recipes And Stories From A Hungry Cook, by Marion Grasby, Plum,
rrp $49.99, is available July 1.