McCormick black pepper is a pantry staple that brings warmth, heat, and depth to countless dishes. Whether you’re using pre-ground pepper for convenience or whole peppercorns for a fresher, more aromatic kick, this guide covers how to get the most out of it, including a simple cracked pepper rub for meats and vegetables.
Ingredients
- 2 tbsp (12 g) McCormick whole black peppercorns
- 2 tsp (5 g) McCormick coarse ground black pepper (or substitute with freshly ground)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 large)
- 1 tbsp (15 ml) lemon juice (optional)
Instructions
- Place the whole peppercorns in a sturdy zip-top bag and crush them with a heavy skillet or rolling pin until they are cracked but not powdered. Alternatively, use a mortar and pestle for a more even crack. Set aside.
- In a small bowl, combine the cracked peppercorns, coarse ground pepper, olive oil, and kosher salt to form a paste.
- Pat the chicken breasts dry with paper towels. Rub the pepper paste evenly over both sides of each breast.
- Heat a large skillet over medium-high heat. Add the chicken and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove the chicken from the skillet and let it rest for 5 minutes. Drizzle with lemon juice if desired, then slice and serve.
Tips
- Freshness matters: Whole peppercorns keep their flavor for up to 3 years, but ground pepper loses potency after 6 months. For the best taste, grind or crack peppercorns just before using.
- Adjust heat: Black pepper’s heat comes from piperine, which is released when cracked. For a milder flavor, use finely ground pepper; for a bolder bite, leave the cracks larger.
- Don’t burn it: When cooking with high heat, add pepper later in the cooking process or use a lower heat to avoid a bitter, acrid taste.
- Substitution: If you only have pre-ground McCormick black pepper, use 1½ teaspoons for every 1 teaspoon of cracked peppercorns in a rub.
Serving Suggestions
This cracked pepper chicken pairs well with roasted vegetables, a simple green salad, or creamy mashed potatoes. The pepper rub also works beautifully on steak, pork chops, or firm tofu—adjust cooking times accordingly.
Variations
- Lemon-Pepper: Add 1 teaspoon of lemon zest to the rub and increase lemon juice to 2 tablespoons for a brighter, citrusy profile.
- Herbed Pepper: Mix in 1 teaspoon of dried thyme or rosemary with the pepper paste for an earthy note.
- Spicy Kick: Add ½ teaspoon of cayenne pepper or red pepper flakes to the rub for extra heat.
- Vegetarian Option: Use the same rub on portobello mushroom caps or thick slices of eggplant, grilling or roasting at 400°F (200°C) for 15–20 minutes.
Storage and Reheating
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat, or in the microwave in 30-second bursts, until warmed through to 165°F (74°C). Avoid overcooking to keep the chicken moist. Whole peppercorns should be kept in a cool, dark place in a sealed container; ground pepper can be stored similarly but will lose potency faster.
Frequently Asked Questions
Can I use McCormick black pepper in place of white pepper? Yes, but the flavor will be more pungent and the color darker. White pepper is milder and better for light-colored dishes like mashed potatoes or cream sauces.
What is the difference between McCormick black pepper and Tellicherry pepper? Tellicherry is a specific variety of black peppercorn known for its large size and fruity, complex aroma. McCormick offers Tellicherry as a separate product, but their standard black pepper is a blend of different peppercorns.
How do I grind McCormick black peppercorns without a grinder? Use a mortar and pestle, or place them in a zip-top bag and crush with a rolling pin or heavy pan. For a finer grind, you can also use a coffee grinder dedicated to spices.
Is McCormick black pepper gluten-free? Yes, pure black pepper is naturally gluten-free. Always check the label for any added ingredients, though McCormick’s standard black pepper contains only pepper.
How long does McCormick black pepper last? Ground pepper retains best quality for about 2–3 years if stored properly, while whole peppercorns can last up to 3–4 years. After that, it won’t spoil but will lose flavor.
Can I use black pepper in desserts? Absolutely. A pinch of black pepper enhances chocolate, berries, and even caramel. Try it in a chocolate tart or over fresh strawberries with a little sugar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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