Thai Garlic Chicken

Ingredients
1 x 4 lb roasting Chicken or Chicken Breasts
6 cloves Garlic
2 teaspoons Salt
1 tablespoon Peppercorns
4 sprigs fresh Coriander
2 tablespoons Lemon Juice

Method
Cut the chicken into serving pieces. Crush garlic with salt, crush peppercorns. Chop the coriander. Mix together and into the chicken. Stand for at least one hour, or overnight. Grill 6 inches from heat, turning every 5 minutes until tender and crisp. Better cooked on BBQ. Serve with boiled rice, tomato sambal, thinly sliced onion.

Remarks
Appeared in an autumn menu - which was stored in a folder marked 'Menus 1978-79: "Thai Chicken $7.90 (chicken pieces marinated with black peppercorns, garlic and fresh coriander then grilled and served on rice with fresh green vegetable)" Mentioned in a review by Peter Russell-Clarke (Truth Newspaper) on May 19, 1979. "I also had Thai Chicken - chicken pieces marinated with black peppercorns, garlic and fresh coriander, then grilled and served on rice with more fresh vegetables. That was $7.90 and gorgeous. The coriander was just enough to pick up its flavour and not dominate the whole dish."