| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Grilled |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Roasting chicken |
| 3 |
ts |
Garlic; chopped |
| 2 |
ts |
Salt |
| 2 |
tb |
Black peppercorns |
| 1 |
c |
Fresh coriander; chopped |
| 2 |
tb |
Lime juice |
|
|
Tomatoes |
|
|
Scallions |
INSTRUCTIONS
Cut chicken in half lengthwise, and remove bones, if desired.
Crush the garlic with salt into a smooth puree. Coarsely crush the
peppercorns with a mortar and pedestal or blender. Combine in a flat dish
with the coriander, and lime juice.
Rub the mixture well into the chicken on all sides, cover and refrigerate
overnight.
Grill the chicken over glowing coals, turning about every 5 minutes, until
chicken is no longer pink and the skin is crisp. Garnish with tomatoes and
curls of scallions. Serve with a salad of cucumber, scallions and tomatoes,
seasoned with lime and salt.
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