Food type: Chicken, East Asian

Serves: 4


A kilo of fresh chicken pieces, thighs and drumsticks, or thigh fillets
Two tablespoons of black pepper corns
Six or seven cloves of garlic
One cup of chopped coriander - root, stem and leaf
Two teaspoons of course salt
One tablespoon of white wine
One tablespoon of olive oil


Clean the fatty bits off the chook and give prick it all over with a fork. Pound the pepper in a mortar to a course powder then add the garlic, coriander and the salt. Pound into mush or use a food processor. Add the oil and wine last and blend into a lotion that can be rubbed all over the chook. Marinate for a few hours – the longer the better. Cook on the grill over a hot barbeque until nicely browned and cooked through. Serve with rice.

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