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Thai dish recipes: Barbecued garlic chicken

Serves: 4 persons

6 cloves garlic, crushed

1 and 1/2 tablespoons cracked black peppercorns

1/2 cup chopped fresh coriander leaves and stems

4 coriander roots, chopped

1/3 cup lime juice

1 teaspoon soft brown sugar

1 teaspoon ground turmeric

2 teaspoons light soy sauce

4 chicken breast fillets

Cucumber and tomato salad

1 small green cucumber, unpeeled

1 large egg tomato

1/4 small red onion, sliced thinly

1 small red or green chilli, finely chopped

2 tablespoons fresh coriander leaves

2 tablespoon lime juice

1 teaspoon soft brown sugar

1 tablespoon fish sauce

1.

Using a mortar and pestel or blender, blend the garlic, pippercorns, coriander, lime juice, sugar, turmeric and soy sauce until smooth. Transfer to a bowl

2.

Remove the tenderloins from underneath the fillets. Score the top surface of each fillet three times. Add the fillets and tenderloins to marinade; cover and refrigerate for 2 hours or overnight, turning occasionally

3.

To make salad: Halve the cucumber and scoop out the seeds with a teaspoon. Cut into slices. Halve the tomato leanghways and slice.

4.

Combine the cucumber, tomato, onion, chilli and coriander in a small bowl. Drizzle with the combined lime juice, sugar and fish sauce. Cook the chicen on a lightly greased barbecue hotplate for about 3 minutes on each side or until tender. The tenderloins will take less time to cook. Serve immediately with the salad.

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