Asian Peppered Chicken 8 chicken thighs 2 tablespoons fresh minced garlic 2 tablespoons fresh grated ginger 1 bunch cilantro (with stems and roots if possible) 6 tablespoons NEERA'S Asian Tamarind Sauce 1/2 tablespoon coarse black pepper Wash, skin and prick the thighs with a knife tip or skewer. Coarsely chop the garlic, ginger and cilantro in a food processor. Add the black pepper and toss with the chicken in a bowl to coat. Refrigerate for 2-4 hours. Grill slowly over a charcoal fire. After the meat is partially cooked, start brushing it with the Asian Tamarind Sauce. The chicken will take on a mahogany brown color. Turn and baste frequently during cooking. Variations and Notes: You may bake the chicken instead of grilling and get the same wonderful flavors. However, you must turn and baste the chicken pieces frequently. Serves 4.