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.

Thai Garlic Chicken (Kai Yang)

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

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.
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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