Grilled Asian chicken or pork - recipe

Sunset, Sept, 1984

Grilled Asian Chicken or Pork Aromatic seasonings flavor the meat. 6 cloves garlic, minced or pressed 1/3 cup chopped fresh cilantro 2 teaspoons whole black peppers, lightly crushed 2 teaspoons soy sauce 1 teaspoon sugar 5 tablespoons salad oil 2-1/2 pounds chicken breasts or thighs, or 1-1/2 to 2 pounds bone-in-shoulder or loin pork chops cut 3/4 inch thick 1 tablespoon wine vinegar

In a blender or food processor, whirl garlic, cilantro, peppers, soy, sugar, and 1/4 cup of the salad oil until a paste forms. Set aside 1-1/2 tablespoons of the seasoning paste.

Spread remaining paste evenly all over chicken (slip some under skin) or pork. Cover and chill at least 4 hours or as long as overnight.

Lay meat on a grill 5 to 6 inches above a solid bed of hot coals; turn as needed to brown evenly. Cook until meat at bone is no longer pink (cut to test); allow 20 to 30 minutes for chicken, about 15 minutes for pork.

Mix reserved paste with remaining 1 tablespoon oil and the vinegar. Spoon onto meats and serve.