Kai Yang (Thai garlic chicken)

1. 1

   Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.

2. 2

   Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl.

3. 3

   Add the chicken pieces and blend well with the spice mixture.

4. 4

   Let stand at least one hour at room temperature or overnight in the refrigerator.

5. 5

   Preheat a charcoal grill for barbecuing.

6. 6

   Add the chicken pieces and cook, turning often, until done.

7. 7

   The boneless pieces will cook in about 10 minutes or less.

8. 8

   The pieces with bone in will cook in about 20 minutes or longer.

No nutritional information available.

No additional tips available.