Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken breasts |
| 6 \N | Cloves garlic -- crushed |
| 2 teaspoons | Salt |
| 2 teaspoons | Black peppercorns -- |
| \N \N | Coarsely grounds |
| 4 eaches | Coriander plants |
| \N \N | Including roots, stalks and |
| \N \N | Leaves |
| 2 tablespoons | Lemon juice |
Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp.
Serves 4. NOTE: Especially good cooked on the barbecue.
CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO.
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