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
Instructions:
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.
Grill 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.
