|1.5 lb||boneless (skinless) chicken breasts|
|2 tbsp||black peppercorns, or medium/coarse ground black pepper|
|6-8 stalks||fresh cilantro/coriander, including roots if possible|
|2 tbsp||lemon juice|
Crush garlic with the salt. Coarsely crush peppercorns with a mortar and pestle, or in a blender. Finely chop the well-washed coriander - not just the leaves!. Mix all of the seasonings together and rub well into the chicken. Cover and let stand for at least 1 hour, or in refrigerator overnight.
Put pieces of chicken on a grill tray approx. 6 inches from heat. Cook on 'broil', turning every 5 minutes, until chicken is tender and skin is crisp. (If possible, cook on a barbecue over glowing coals.)
Serve with boiled rice, fresh tomatoes sliced and seasoned with a pinch of chilli powder, salt, and lemon juice to taste, grilled/broiled whole tomatoes, or thinly sliced onion.
Adapted from The Complete Asian Cookbook by Charmaine Solomon