Barbecued garlic chicken

Yield: 6 Servings

Measure 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

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

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