White Pepper Grilled Chicken | Donna Hay

Ingredients

• 1 tablespoon white peppercorns
• 2 teaspoons sea salt flakes
• 1 teaspoon fennel seeds
• 4 x 200g chicken breast fillets, bone in, skin on
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons honey
• 1 tablespoon vegetable oil
• 3 cups flat-leaf parsley leaves, roughly chopped
• 2 tablespoons salted capers, rinsed
• 1 Lebanese cucumber, peeled and thinly sliced