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Cooked by: Chef / Last Modified: 2/5/2008 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
6 Chicken Breasts
6 Teaspoon(s) Fresh Garlic, crushed
6 Teaspoon(s) Salt
4 Tablespoon(s) Black Peppercorns, crushed
3 Teaspoon(s) Coriander
1 Cup(s) Fresh Cilantro, chopped
6 Tablespoon(s) Fresh Lime Juice
1 Fresh Tomato
2 Cucumbers
1 Bunch(s) Scallions
1 Tablespoon(s) Olive Oil |
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