Barbecued Garlic Chicken Recipe

Ingredients for Barbecued Garlic Chicken

• 1 whole chicken (about 3-4 pounds) or 2 pounds of bone-in, skin-on chicken pieces
• 4 cloves garlic
• 1 teaspoon salt
• Black Peppercorns
• Fresh Coriander
• Juice of 2 limes
• 1/2 cup halved cherry tomatoes (for garnish)
• Spring Onion

How to Make Barbecued Garlic Chicken

1. Cut the chicken in half lengthwise. If desired, remove the bones using a small pointed knife, leaving only the wing bones. (Alternatively, use bone-in or boneless chicken pieces.)
2. In a bowl, crush 4 cloves garlic with 1 teaspoon salt until a smooth paste forms.
3. Coarsely crush 1 tablespoon black peppercorns using a mortar and pestle or blender.
4. In a flat dish, combine the garlic paste, crushed peppercorns, 1/4 cup chopped fresh coriander, and the juice of 2 limes.
5. Rub the mixture thoroughly over all sides of the chicken. Cover and refrigerate for at least 1 hour (preferably overnight for maximum flavor).
6. Preheat your barbecue grill to medium-high heat.
7. Place the chicken halves or pieces on the grill, turning every 5 minutes, until the chicken is no longer pink (internal temperature reaches 165°F/74°C), and the skin is crisp and golden brown (approximately 20-30 minutes depending on the size and thickness of the chicken).
8. If grilling is not possible, cook the chicken under a broiler or in a preheated oven at 375°F (190°C) until cooked through.
9. For boned chicken, slice diagonally, skin-side up, and arrange on a serving platter.
10. For chicken pieces, arrange them on a serving platter.
11. Garnish with halved cherry tomatoes and thinly sliced spring onions.
12. Serve immediately with a refreshing side salad of sliced tomatoes, cucumbers, and spring onions, dressed with lime juice and salt. Steamed rice is a perfect accompaniment.