Recipe - Barbecued Garlic Chicken

6 Chicken Breasts
6 teaspoon Fresh Garlic; crushed with
Salt
6 teaspoon Salt
4 tablespoon Black Peppercorns; crushed
with Mortar and Pestle
3 teaspoon Coriander
1 cup Fresh Cilantro or Parsley;
coarsely chopped
6 tablespoon Fresh Lime Juice

GARNISH
1 Fresh Tomato
2 Cucumbers
1 bn Scallions; (Green Onions)
2 tablespoon Fresh Lime Juice; up to 3
1 tablespoon Olive Oil; up to 2
Salt to taste

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 grillprepared 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 pastelike 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@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 8, 1998