Yield: 6 servings
|3 pounds||Roasting chicken|
|3 teaspoons||Garlic; chopped|
|2 tablespoons||Black peppercorns|
|1 cup||Fresh coriander; chopped|
|2 tablespoons||Lime juice|
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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