Famous Recipes - Thai Garlic Chicken (Kai Yang)

Thai Garlic Chicken (Kai Yang) This may sound like a lot of garlic and pepper, but the end result is delicious. The coarsely crushed peppercorns are not as hot as the same amount of finely ground pepper. 1 (3-pound) roasting chicken or 6 chicken breast halves 6 cloves garlic 2 teaspoons salt 2 tablespoons black peppercorns 4 whole plants fresh coriander (cilantro), including roots 2 tablespoons fresh lemon juice

1. Cut whole chicken into serving pieces. Crush the garlic with the salt to make a paste. Coarsely crush peppercorns with spice grinder or mortar and pestle. Finely chop the well-washed coriander, roots, stems and leaves. Combine the garlic, salt, pepper coriander and lemon juice together and rub mixture into the chicken pieces. Place in a sealable plastic bag and let stand for at least 1 hour at room temperature or in the refrigerator overnight. 2. Preheat broiler to high. Broil 6-inches from heat source and cook, turning chicken every 5 minutes, until chicken juices run clear and skin is crisp. Better yet, cook over glowing coals on a barbecue grill.

Serves 3 to 4.

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