Award-Winning Barbecue Chicken

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Oil the grates of the grill.

Step 3 -Preheat the grill to medium-high.

Step 4 -Wrap the garlic cloves in foil and bake until they are soft, about 30 minutes.

Step 5 -Carefully squeeze the garlic from their skins into a small bowl.

Step 6 -While the garlic is roasting, in a medium skillet over medium-high heat, cook the peppercorns, shaking the skillet occasionally, until they are smoking and fragrant, about 2 minutes.

Step 7 -Transfer the peppercorns to a spice grinder and let them cool completely.

Step 8 -Grind the peppercorns into a coarse powder.

Step 9 -In the same skillet over medium heat, cook the onion in the vegetable oil until it is caramelized, about 10 minutes.

Step 10 -Add the roasted garlic, the black pepper, and the oyster sauce to the onions and cook over medium-high heat, while stirring, for 1 minute.

Step 11 -Add the soy sauce to the onion mixture and cook until it has reduced by half, about 1 minute.

Step 12 -Add the water and the white wine vinegar to the onion mixture and simmer over medium heat until the barbecue sauce is very thick, about 3 minutes.

Step 13 -Transfer the barbecue sauce to a blender and purée until it is smooth.

Step 14 -Grill the chicken, skin-side down, until the skin is crisp, about 7 minutes.

Step 15 -Flip the chicken and cook until each piece is almost white throughout, about 5 minutes.

Step 16 -Generously brush the barbecue sauce onto the chicken, turn, and grill until it is glazed, about 30 seconds.

Step 17 -Generously brush the other side of the chicken with the sauce, turn, and grill until glazed.

Step 18 -Repeat the glazing once for both sides and grill until the chicken reaches an internal temperature of 165 degrees F.

Step 19 -Transfer the chicken to a plate to rest for 5 minutes.

Step 20 -Slice the chicken breasts crosswise and plate.

Step 21 -Serve.