Barbequed Garlic Chicken
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
roasting |
|
| 3 | teaspoons |
garlic
chopped |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
black peppercorns
|
|
| 1 | cup |
coriander
fresh, chopped |
*
|
| 2 | tablespoons |
lime juice
|
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
roasting |
|
| 15 | ml |
garlic
chopped |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
black peppercorns
|
|
| 237 | ml |
coriander
fresh, chopped |
*
|
| 3E+1 | ml |
lime juice
|
|
| 1 | x |
tomatoes
|
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
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.
