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2 lb Chicken breasts
6 Cloves garlic, crushed
2 ts Salt
2 tb Black peppercorns, coarsely
-ground 4 Whole plants fresh
-coriander, including roots 2 tb Lemon juice
Cut breasts in halves. Crush garlic with salt. Wash and finely
chop the fresh coriander, including roots, stems, and leaves. Mix
garlic, salt, peppercorns, coriander and lemon juice and rub into
the chicken breasts. Cover and stand for at least one hour or
overnight in refrigerator. Put under a hot grill about 6 inches
from heat. Cook, turning every 5 minutes until chicken is tender
and skin crisp. Serves 4. NOTE: Especially good cooked on the
barbecue. CHAO-PRAYA THAI RESTAURANT and LOUNGE – Commerce City,
CO.

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