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Malaysian Long Pepper Lemon Chicken

Posted on April 22 2020

Malaysian Long Pepper Lemon Chicken

Be Spice Inspired

Add Malaysian Long Pepper to dishes where its unique characteristics aren’t over-shadowed, great with artichokes, asparagus, mushrooms and fresh fruit. Treat it as a bridge between black pepper and chillies to add considerable complexity and flavourful heat. 

Turmeric, lemons and spicy long peppers make beautiful companions in this easy oven-roasted meal. Roasting the lemons alongside the chicken brings out the sugar in the lemons and the pepper adds a hot sweet peppery flavour bringing the dish together. 

Grind the Malaysian Long Peppercorns coarsely, using a Pestle & Mortar or Spice Grinder. Mix all the seasonings together in a bowl. 

Set the oven temperature to 180 degrees or gas level 4. Place the chicken thighs in an oven pan and season generously with the spice mix.

Thickly slice lemons into the same number of chicken pieces and lay them on top of the chicken pieces. Zest one lemon and set aside.

Roast the chicken for 40 minutes or until the chicken is done through and golden brown. Finish by adding freshly grated Malaysian Long Pepper and sprinkle some lemon zest. 

The roasted lemon can then be squeezed over everything.



  • 8-10 chicken thighs, leaving skin on
  • 3/4 lemons
  • 1 teaspoon Cypriot sea salt
  • 1 teaspoon Malaysian Long Pepper
  • 1/4 teaspoon cayenne red pepper
  • 1/2 ground dried thyme
  • 1/2 teaspoon ground dried turmeric  


4-5 servings

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins