Barbecued Garlic Chicken

• kg chicken or 1 1/2 kg chicken pieces↗1 1⁄2 kg
• chopped garlic3 teaspoons
• salt↗2 teaspoons
• black peppercorns↗2 tablespoons
• finely chopped fresh coriander, including the roots of the coriander (cilantro)1 cup
• lime juice↗2 tablespoons
• cherry tomatoes↗
• spring onion, curls (green)↗

Step-by-step instructions

1. 1

   Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.

2. 2

   If using chicken pieces, proceed directly to step 2.

3. 3

   Crush the garlic with the salt to a smooth paste.

4. 4

   Coarsely crush the peppercorns in a motar and pestle or a blender.

5. 5

   Combine in a flat dish with the coriander, and the lime juice.

6. 6

   Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.

7. 7

   However, this recipe tastes better if refrigerated over night.

8. 8

   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.

9. 9

   If the weather does not permit, you can cook under a grill, (broiler) or in the oven.

10. 10

    To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.

11. 11

    If using chicken pieces arrange the pieces on a serving platter.

12. 12

    Garnish with halved cherry tomatoes and curls of spring (green) onions.

13. 13

    Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.

14. 14

    A side dish of steamed rice goes well with this dish.