Barbequed Garlic Chicken
Submitted by BAUBIERAE
Garlic-crusted grilled chicken marinated in crushed peppercorns, fresh coriander, and lime juice. A bold, herb-packed bird with crispy charred skin ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of chicken that makes your neighbors lean over the fence and ask what you’re cooking.
A punchy garlic-salt paste gets ground up with coarsely crushed black peppercorns, heaps of fresh coriander, and bright lime juice.
Rub it everywhere, under the skin and over it, then let it sit overnight so those flavors really sink in.
On the grill, the coriander chars just slightly, the garlic caramelizes, and that skin goes shatteringly crisp.
Serve it alongside a cool cucumber-scallion-tomato salad dressed with nothing more than lime and salt.
Pro Tips
- Marinate overnight for the deepest flavor, but even one hour makes a noticeable difference.
- Crush the peppercorns coarsely, not fine. You want that crackle and pop in every bite.
- Turn the chicken every 5 minutes for even cooking and to prevent flare-ups from the dripping fat.
- A squeeze of fresh lime right before serving brightens the whole dish.
Ingredients
Directions
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 or at least one hour.
BBQ 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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