Crisp Chicken With Garlic

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From food and wine magazine. never made it but it was tucked into my files. Hope to make it soon. You make a rub and broil the chicken. There is a tomato and scallion salad along with it. Goes well with jasmine rice.

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Steps

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Preheat broiler.

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In a mini food processor , pulse the garlic with the cracked pepper and 2 teaspoons of salt until the garlic is minced.

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Add 1 cup of cilantro , lime juice , crushed red pepper and 1 tablespoons of the olive oil and pulse until a chunky paste forms.

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Rub the paste under the skin and all over the chicken breasts.

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Transfer the chicken to a baking sheet and let stand at room temperature for 10 minutes.

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Meanwhile , in a medium bowl , toss the tomatoes with the scallion and season with a pinch each of sugar and salt.

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Drizzle with olive oil and toss well.

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Season the chicken with salt.

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Set a rack in the oven 5 inches from the heat source.

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Broil the chicken , skin side down , for 6 minutes , then turn and broil 6 minutes longer , until the skin is crisp and the chicken is cooked through.

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Transfer the chicken to plates , garnish with the remaining 1 tablespoons of cilantro and the lime wedges and serve with the tomatoes.

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Ingredients

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garlic cloves, black peppercorns, kosher salt, salt, cilantro leaf, fresh cilantro, fresh lime juice, crushed red pepper flakes, extra virgin olive oil, boneless chicken breast halves, tomatoes, scallion, sugar, lime wedge