Anonymous Tue May 23 19:26:05 2006

3 pounds roasting chicken

3 teaspoons garlic -- chopped

2 teaspoons salt

2 tablespoon black peppercorns

1 cup fresh coriander -- chopped

2 tablespoon lime juice

tomatoes

scallions

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. Posted to the BBQ List by Carey

Starzinger on Jun 17, 1996.