Ingredients

2 lb. chicken breasts
6 cloves garlic, crushed
2 tsp. salt
2 Tbsp. black peppercorns, coarsely ground
4 whole plants fresh coriander, including roots
2 Tbsp. lemon juice

Cooking Instructions

Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at least one hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)