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1
Cut the chicken in half lengthways, and if you like, remove the bones with a small pointed knife, leaving only the wing bones.
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2
If using chicken pieces, proceed directly to step 2.
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3
Crush the garlic with the salt to a smooth paste.
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4
Coarsely crush the peppercorns in a motar and pestle or a blender.
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5
Combine in a flat dish with the coriander, and the lime juice.
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6
Rub the mixture into the cicken on all sides, cover and refrigerate overnight, or at least an hour.
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7
However, this recipe tastes better if refrigerated over night.
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8
Barbecue the chicken halves or chicken pieces, turning the chicken every 5 minutes or so, until the chicken is no longer pink and the skin is crisp.
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9
If the weather does not permit, you can cook under a grill, (broiler) or in the oven.
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10
To serve the boned chicken, diagonally slice the chicken skin side up and place on a serving platter.
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11
If using chicken pieces arrange the pieces on a serving platter.
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12
Garnish with halved cherry tomatoes and curls of spring (green) onions.
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13
Serve with a salad of sliced tomatoes, sliced cucumber and spring (green) onions which have been seasoned with lime juice and salt only.
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14
A side dish of steamed rice goes well with this dish.
