Barbecued Garlic Chicken

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This is my variation on a thai dish call gai yang. It is a versatile dish which can be eaten cold at a picnic. It is a crowd pleaser.

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Steps

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

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If using chicken pieces , proceed directly to step 2.

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Crush the garlic with the salt to a smooth paste.

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

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

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

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However , this recipe tastes better if refrigerated over night.

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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.

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

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

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

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Garnish with halved cherry tomatoes and curls of spring oni.

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Ingredients

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chicken, garlic, salt, black peppercorns, fresh coriander, lime juice, cherry tomatoes, spring onion