Crisp Chicken With Garlic

From Food and Wine magazine. Never made it but it was tucked into my files. Hope to make it soon. You make a rub and broil the chicken. There is a tomato and scallion salad along with it. Goes well with Jasmine rice.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  garlic cloves
• 1 1⁄2 tablespoons black peppercorns, crushed
• 2  teaspoons kosher salt, plus more
•  salt, for seasoning
• 1  cup  fresh cilantro leaf, plus
• 1  tablespoon fresh cilantro, chopped leaves for garnish
• 2  tablespoons fresh lime juice
• 1  teaspoon crushed red pepper flakes
• 1  tablespoon extra virgin olive oil, plus extra
•  extra virgin olive oil, for drizzling
• 4  boneless chicken breast halves, skin on, about 2 . 5 lbs
• 2  tomatoes, large, cut into wedges
• 1  scallion, white and green part, chopped
• 1  pinch sugar
•  lime wedge, for garnish

Directions

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