There is nothing more scrumptious looking on your BBQ than a whole chicken. My Grilled Chicken with Pink peppercorn, Garlic and Coriander Seeds is a great recipe for you to try with your kids this summer. The skin is golden and crispy and the chicken is tender and juicy. Serve on a big chopping board with some salad where everyone can just dive in and help themselves.

Enjoy

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Print Recipe

Grilled Chicken with Mixed Pepper Corn, Garlic and Coriander Seeds Yum

Grilled Chicken flavoured with garlic, coriander seeds and pink peppercorn recipe that is great for kids to try new flavour.

Course

Main Dish

Cuisine

Thai

Cook Time

2 hours

Servings

Ingredients

• 1 whole chicken about 1.5kg
• 1 tbsp mixed peppercorn
• 1/2 tbsp coriander seeds
• 1 tsp sea salt
• 10 cloves garlic peeled
• 1 tsp Turmeric powder
• 1 Chicken stock cube
• 1 tsp sugar
• 2 tbsp olive oil

Course Main Dish Cuisine Thai Cook Time 2 hours Servings Ingredients 1 whole chicken about 1.5kg 1 tbsp mixed peppercorn 1/2 tbsp coriander seeds 1 tsp sea salt 10 cloves garlic peeled 1 tsp Turmeric powder 1 Chicken stock cube 1 tsp sugar 2 tbsp olive oil

Instructions

1. Firstly toast the peppercorn and coriander seeds in a dry pan on a low heat for about 3 minutes. Crush the garlic in a pestle and mortar then add the peppercorn and coriander seeds. Continue pounding until all the seeds are crushed.  Add in the rest of the ingredients apart from the chicken and grind everything together.
2.  Then butterfly you chicken by cutting out the back bone. Meat scissors are good for this but a very sharp knife can also be used. Rub the chicken all over with the marinade making sure you massage it in well. Marinate the chicken with the mixture over night if you have time, if not at least a couple of hours.
3. Grill the chicken on the BBQ until golden brown and cooked through. You could also cover the chicken in a baking tray and cook in the oven at 130C for 1 and half hours (depending on the size of the chicken).Then uncover the chicken and cook for 20 mins in a 200c to crisp up the skin.

Recipe Notes

Tips: You can use coriander powder if you do not have coriander seeds.