Grilled Black Pepper Chicken Chop

Ingredients

500g or 2 whole chicken legs, deboned
1 onion, cut into rings
1/2 a green capsicum, cut into wedges
1/2 cup potatoes, julienned
{Seasoning ingredients – (combined)}
1 tbsp Worcestershire sauce
1 tbsp Premium oyster sauce
1 tbsp sugar
1/8 tsp pepper
4 shallots, blended and squeezed for juice
1/4 tsp chicken stock granules
{Sauce ingredients – (combined)}
2 tbsp black pepper sauce
2 tbsp Worcestershire sauce
1 tsp sugar
1/4 tsp coarsely ground black pepper
4–5 tbsp water

Method

Marinate chicken with seasoning ingredients for several hours, or preferably overnight in the refrigerator.
Brush or spray olive oil lightly on a cast iron chargrill pan. Let the chicken pieces sit on the ridges of the pan, and not on the oil, and grill for a couple of minutes on both sides. (The heat from the chargrill will seal in the juices.) Resist the temptation to keep turning the meat; it only needs to be done once.
When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up.
Heat a saucepan with enough oil and deep-fry the julienned potatoes until golden brown. Serve with the chops.