Garlic chicken (kai yang)

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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