Oriental Grilled Chicken Marinated in Sesame Oil

• 2 teaspoons Sichuan peppercorns
• 1 3 1/2 to 4-pound chicken, cut up
• 1 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon dark soy sauce
• 2 tablespoons sesame oil
• 1/4 cup fresh coriander leaves, chopped

1. Toast the peppercorns in a small pan over medium heat for five minutes, or until they begin to smoke.
2. Cool and crush finely with a mortar and pestle.
3. Wipe the chicken pieces dry with paper towels.
4. Combine the peppercorn powder, garlic, ginger, soy sauce and sesame oil.
5. Mix well and coat the chicken pieces with the marinade.
6. Leave overnight or for two hours.
7. Preheat grill or broiler.
8. Grill the chicken pieces, basting with the marinade, until they are cooked.
9. Place them on a platter, sprinkle with the coriander and allow to rest for 10 to 15 minutes before serving, so that the juices develop.

peppercorns, chicken, clove garlic, fresh ginger, soy sauce, sesame oil, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/4005 (may not work)