Kai Yang (Garlic Chicken)
Yield
4 servingsPrep
80 minCook
15 minReady
100 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken breasts
|
|
| 6 | cloves |
garlic
crushed |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
black peppercorns
coarsely ground |
|
| 4 | whole |
cilantro
and roots |
*
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken breasts
|
|
| 6 | cloves |
garlic
crushed |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
black peppercorns
coarsely ground |
|
| 4 | whole |
cilantro
and roots |
*
|
| 3E+1 | ml |
lemon juice
|
|
Directions
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.
