Crispy Chicken With Garlic

• 6 garlic cloves
• 1 1/2 tablespoons cracked black peppercorns
• 2 teaspoons kosher salt, plus more for seasoning
• 1 cup cilantro leaves, plus 1 tablespoon chopped leaves for garnish
• 2 tablespoons fresh lime juice
• 1 teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 4 boneless chicken breast halves (2 1/2 pounds), skin on
• 2 large tomatoes, cut into wedges
• 1 scallion, white and light green part, chopped
• Pinch of sugar
• Lime wedges, for serving

1. 1.Preheat the broiler. In a mini food processor, pulse the garlic with the cracked pepper and 2 teaspoons of kosher salt until the garlic is minced. Add 1 cup of the cilantro, the lime juice, crushed red pepper and 1 tablespoon of olive oil and pulse until a chunky paste forms. Rub the paste under the skin and all over the chicken breasts. Transfer the chicken to a baking sheet and let stand at room temperature for 10 minutes.
2. 2.Meanwhile, in a medium bowl, toss the tomatoes with the scallion and season with a pinch each of sugar and salt. Drizzle with olive oil and toss well.
3. 3.Season the chicken with salt. Set a rack in the oven 5 inches from the heat source. Broil the chicken skin-side down for 6 minutes, then turn and broil for 6 minutes longer, until the skin is crisp and the chicken is cooked through. Transfer the chicken to plates, garnish with the remaining 1 tablespoon of cilantro and the lime wedges and serve with the tomatoes.

garlic, cracked black, kosher salt, cilantro, lime juice, red pepper, extravirgin olive oil, chicken breast halves, tomatoes, scallion, sugar, lime wedges

Taken from www.epicurious.com/recipes/member/views/crispy-chicken-with-garlic-50045091 (may not work)