Barbecued garlic chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken Breasts | |
| 6 | teaspoons | Fresh Garlic; crushed with Salt |
| 6 | teaspoons | Salt |
| 4 | tablespoons | Black Peppercorns; crushed with Mortar and Pestle |
| 3 | teaspoons | Coriander |
| 1 | cup | Fresh Cilantro or Parsley; coarsely chopped |
| 6 | tablespoons | Fresh Lime Juice |
| 1 | Fresh Tomato | |
| 2 | Cucumbers | |
| 1 | bunch | Scallions; (Green Onions) |
| 2 | tablespoons | Fresh Lime Juice; up to 3 |
| 1 | tablespoon | Olive Oil; up to 2 |
| Salt to taste | ||
Directions
GARNISH
Hello, Grilling Enthusiasts!
Nearly every occupant of any home or apartment in the world has access to a charcoal grill, hibachi, gas grill, cast iron grilling skillet, or fire pit. There is no social class structure, gender, or ethnic group that has not prepared food over an open flame. The Cook and Kitchen Staff are not saying that all the world's issues could be resolved over a barbecue, but it is nice to recognize one thing that we all have in common on a global basis.
Today's recipe is a classic for grilled chicken that takes very little time to put together and makes a lovely main course as prepared over any type of open flame. As with all grill-prepared meals, cooking time will vary, so please use your good judgment.
Combine garlic, salt, peppercorns, and coriander in a flat dish with the cilantro (or parsley) and lime juice. Rub the paste-like mixture well into the chicken breasts on all sides, cover, and refrigerate overnight or at least one hour.
Cook chicken over glowing coals, turning about every five minutes, until chicken is no longer pink and the skin is crisp.
Garnish with tomatoes and curls of scallions.
Serve with a simple salad of cucumber, tomato, and scallions, seasoned with lime juice, oil, and salt.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on May 8, 1998