Thai Garlic Chicken (Kai Yang)
An authentic Thai chicken dish with copious amounts of garlic, black pepper, fresh coriander (roots included) and lemon juice, with delicious results.
1 (3-pound) roasting chicken or 6 chicken breast halves
6 to 8 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 zip-lock 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.
Makes 6 servings.