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1
Preheat the oven to 350.
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2
Wrap the garlic cloves in foil and bake for about 30 minutes, until soft.
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3
Squeeze the garlic from the skins into a small bowl.
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4
Meanwhile, in a medium skillet, cook the peppercorns over moderately high heat, shaking the skillet occasionally, until they are smoking and fragrant, 2 minutes.
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5
Transfer the peppercorns to a spice grinder and let cool completely, then grind to a coarse powder.
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6
In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.
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7
Add the roasted garlic, ground black pepper and oyster sauce and cook over moderately high heat, stirring, for 1 minute.
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8
Add the soy sauce and cook until reduced by half, about 1 minute.
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9
Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.
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10
Transfer the barbecue sauce to a blender and puree until smooth.
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11
Light a grill.
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12
Oil the grates and grill the chicken skin side down over moderately high heat until the skin is crisp, about 7 minutes.
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13
Turn the chicken and cook over moderate heat until the chicken is almost white throughout, about 5 minutes.
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14
Generously brush the barbecue sauce onto the skin; turn and grill until glazed, about 30 seconds.
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15
Generously brush the other side with sauce, turn and grill the chicken until glazed.
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16
Repeat the glazing on both sides.
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17
Transfer the chicken to a work surface to rest for 5 minutes.
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18
Slice the chicken breasts crosswise and transfer to plates.
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19
Serve with the Cucumber-Cherry Salad.
