Gai Yang

Directions

1. 1
   With a cleaver or poultry shears halve chicken breasts and cut each half crosswise into 4 pieces.
2. 2
   If using chicken legs, cut each leg into 2 pieces, drumstick and thigh.
3. 3
   (You may instead ask your butcher to cut up the chicken.)
4. 4
   With a mortar and pestle or in a small food processor pound or blend peppercorns and garlic with a pinch salt to a smooth paste.
5. 5
   Add coriander roots and pound or blend to a paste.
6. 6
   In a large bowl stir together coriander paste, fish sauce, and coconut milk.
7. 7
   Add chicken and turn to coat well with marinade.
8. 8
   Marinate chicken, covered, at room temperature 45 minutes.
9. 9
   Prepare grill (or preheat broiler).
10. 10
    Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6 inches over glowing coals until browned, 7 to 10 minutes.
11. 11
    Brush top of chicken lightly with marinade, discarding any remaining marinade, and turn chicken.
12. 12
    Grill chicken until just cooked through and juices run clear, 7 to 10 minutes more.
13. 13
    (Alternatively, chicken may be broiled in same manner on lightly oiled rack of a large broiler pan about 4 to 6 inches from heat.)
14. 14
    Serve chicken with dipping sauce and rice.