Title: Barbecued Garlic Chicken
Yield: 6 Servings
6 Chicken Breasts
6 ts Fresh Garlic; crushed with
6 ts Salt
4 tb Black Peppercorns; crushed
-with Mortar and Pestle
3 ts Coriander
1 c Fresh Cilantro or Parsley;
6 tb Fresh Lime Juice
1 Fresh Tomato
1 bn Scallions; (Green Onions)
2 tb Fresh Lime Juice; up to 3
1 tb 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
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 grill-prepared 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 paste-like 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 email@example.com by Recipe-a-Day
on May 8, 1998