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1
With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces.
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2
If using chicken legs, cut each leg into 2 pieces, drumstick and thigh.
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3
(You may instead ask your butcher to cut up the chicken.)
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4
With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste.
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5
Add coriander roots and pound or blend to a paste.
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6
In a large bowl stir together coriander paste, fish sauce, and coconut milk.
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7
Add chicken and turn to coat well with marinade.
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8
Marinate chicken, covered, at room temperature 45 minutes.
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9
Prepare grill (or preheat broiler).
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10
Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes.
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11
Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken.
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12
Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more.
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13
(Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
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14
Serve chicken with dipping sauce and rice.
