3 lb Roasting Chicken
3 ts Garlic, chopped
2 ts Salt
2 tb Black Peppercorns
1 c  Fresh Coriander, chopped
2 tb Lime Juice
Tomatoes
Scallions

Cut chicken in half lengthwise, and remove bones, if
desired. Crush the garlic with salt into a smooth
puree. Coarsely crush the peppercorns with a mortar
and pedestal or blender. Combine in a flat dish with
the coriander, and lime juice. Rub the mixture well
into the chicken on all sides, cover and refrigerate
overnight or at least one hour.
BBQ chicken over glowing coals, turning about every 5
minutes, until chicken is no longer pink and the skin
is crisp. Garnish with tomatoes and curls of
scallions. Serve with a salad of cucumber, scallions
and tomatoes, seasoned with lime and salt.