Ingredients
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1 1/2
-
3
-
2
-
2
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Barbecued Garlic Chicken, This is my variation on a Thai dish call Gai Yang It is a versatile dish which can be eaten cold at a picnic It is a crowd pleaser , DE-LICIOUSSSS!!! (I love me some earnest explanation points)
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Steps
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1
Done
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Cut the Chicken in Half Lengthways, and If You Like, Remove the Bones With a Small Pointed Knife, Leaving Only the Wing Bones. |
|
2
Done
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If Using Chicken Pieces, Proceed Directly to Step 2. |
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3
Done
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Crush the Garlic With the Salt to a Smooth Paste. |
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4
Done
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Coarsely Crush the Peppercorns in a Motar and Pestle or a Blender. |
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5
Done
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Combine in a Flat Dish With the Coriander, and the Lime Juice. |
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6
Done
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Rub the Mixture Into the Cicken on All Sides, Cover and Refrigerate Overnight, or at Least an Hour. |
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7
Done
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However, This Recipe Tastes Better If Refrigerated Over Night. |
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8
Done
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Barbecue the Chicken Halves or Chicken Pieces, Turning the Chicken Every 5 Minutes or So, Until the Chicken Is No Longer Pink and the Skin Is Crisp. |
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9
Done
|
If the Weather Does not Permit, You Can Cook Under a Grill, (broiler) or in the Oven. |
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10
Done
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to Serve the Boned Chicken, Diagonally Slice the Chicken Skin Side Up and Place on a Serving Platter. |
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11
Done
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If Using Chicken Pieces Arrange the Pieces on a Serving Platter. |
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12
Done
|
Garnish With Halved Cherry Tomatoes and Curls of Spring (green) Onions. |
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13
Done
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Serve With a Salad of Sliced Tomatoes, Sliced Cucumber and Spring (green) Onions Which Have Been Seasoned With Lime Juice and Salt Only. |
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14
Done
|
a Side Dish of Steamed Rice Goes Well With This Dish. |
