Asian Peppered Chicken
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