Black Pepper Roast Chicken
Aromatic, juicy roast chicken with a bold black-pepper crust and a glossy, savory glaze—perfect for a family dinner or special occasion.
Ingredients (serves 4)
10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
1 whole chicken (about 1.5 kg / 3–4 lb), spatchcocked or butterflied
1 tbsp coarse black pepper, freshly cracked
1 tsp sea salt
2 tsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp Shaoxing wine (or dry sherry)
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp vegetable oil
Method
Marinate the chicken
• Pat the chicken dry.
• In a small bowl combine BBQ tea seasoning, cracked pepper, salt, light soy, dark soy, oyster sauce, honey, Shaoxing wine, garlic, ginger, and oil.
• Rub the mixture all over the chicken, including under the skin where possible.
• Cover and refrigerate at least 2 hours, preferably overnight.
Roast
• Pre-heat oven to 200 °C / 400 °F.
• Place chicken skin-side up on a rack set over a roasting tray.
• Roast 35–40 minutes, basting once with pan juices, until the thickest part of the breast registers 75 °C / 165 °F and the skin is deep golden.
Glaze & finish
• Turn oven to broil / grill. Brush the skin with any remaining marinade (boil it first for safety) or a little extra honey.
• Broil 2–3 minutes until lacquered and crisp. Rest 5 minutes before carving.
Serve
• Carve and drizzle with resting juices.
• Pair with steamed rice, roasted potatoes, or a crisp green salad.
Chef’s Notes
• BBQ tea seasoning lends gentle smoke that complements the peppery crust.
• For extra heat, add ½ tsp chili flakes to the marinade.
• Leftovers keep 3 days in the fridge—shred for sandwiches or fried rice.
Enjoy your succulent, peppery roast chicken!