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Crisp Chicken with Garlic

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  1. 6 garlic cloves
  2. 1 1/2 tablespoons cracked black peppercorns
  3. 2 teaspoons kosher salt, plus more for seasoning
  4. 1 cup cilantro leaves, plus 1 tablespoon chopped leaves for garnish
  5. 2 tablespoons fresh lime juice
  6. 1 teaspoon crushed red pepper
  7. 1 tablespoon extra-virgin olive oil, plus more for drizzling
  8. 4 boneless chicken breast halves (2 1/2 pounds), skin on
  9. 2 large tomatoes, cut into wedges
  10. 1 scallion, white and light green part, chopped
  11. Pinch of sugar
  12. Lime wedges, for serving
  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. 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. 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.
Serve With Jasmine rice.


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