Sichuan Peppercorn Marinade for Chicken

This is a marinade for chicken with those zesty Szechuan peppercorns. They aren't actually pepper in that they come from plants totally unrelated to those plants that supply black peppercorns.

Grind the following in spice grinder (I have a spare coffee grinder I use for spices)

• 2 tablespoon Szechuan peppercorns
• 5 whole allspice berries
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 2 cloves garlic (whole but peeled)

Add into a bowl and stir together with the following

• 1 tablespoon honey
• 1 tablespoon soy sauce
• 4 tablespoons of olive oil

Use unfrozen chicken pieces (or strips) that have been dried with paper towels. Coat the chicken with the marinade and let set 1 hour.

Grill normally. (If I use a thermometer, I go to 155 degrees F. It comes up to 165 internally after resting 5 min. The US government recommends 165 degrees F as the safe temperature for poultry.)