• 7 cloves garlic, peeled
• 2 Tbs. cracked black peppercorns
• 1/2 lb. fresh coriander, including roots, well washed and coarsely chopped
• 2 Tbs. fresh lemon juice
• 1 chicken, about 3 lbs. each, cut up and skinned

Chop garlic, peppercorns, and salt to taste in a blender or food processor. Gradually add coriander, then lemon juice, and process to a coarse paste. Cut chicken through the bone into 2 inch pieces using a sharp heavy cleaver or with poultry shears. Cut breast into sixths, thighs in half. Or chicken may be left in traditional serving pieces. Combine chicken pieces and garlic-coriander mixture in a bowl, turning to coat. Cover and marinate 2 hours at room temperature or refrigerate overnight. Prepare grill or broiler. Place chicken on a rack over broiler pan or on grill, patting any excess garlic mixture on chicken. Cook 7-9 minutes on each side, about 6 inches from heat source, until outside is crisp and chicken is tender.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 752, fat 53.6g, 65% calories from fat, cholesterol 244mg, protein 59.2g, carbohydrates 6.2g, fiber 2.3g, sugar 1.0g, sodium 246mg, diet points 19.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 8.3, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chablis, Zinfandel, or Merlot.