Despite its simplicity this has proved to be one of the most popular Thai recipes. Chicken is marinated in a mixture of garlic, pepper and coriander, then barbecued. A roasting chicken may be used or, if it is more convenient, use thigh cutlets or boned half-breasts with the skin left on.
- 1.5 kg (3 lb) roasting chicken or 6 chicken thigh or breast fillets
- 3 tablespoons Pepper, Garlic and Coriander Paste or Charmaine Solomon’s Thai Barbecue Marinade
Cut the chicken in half lengthways. Make shallow slits in the breast and thigh. Rub the marinade into the chicken on all sides, cover with plastic wrap and refrigerate overnight or leave at room temperature for at least 1 hour. Barbecue over glowing coals about 15 cm (6 in) from heat. Turn with tongs every 5 minutes until the chicken is no longer pink in the middle and the skin is nicely browned and crisp. Serve with a salad of cucumber slices, spring onions and tomatoes.