Barbequed garlic chicken

3 lb Roasting chicken
      3 ts garlic, chopped
      2 ts Salt
      2 tb Black Peppercorns
      1 c  Fresh Coriander, chopped
      2 tb Lime Juice
           Tomatoes
           Scallions
 
  Cut chicken in half lengthwise, and remove bones, if desired. Crush
  the garlic with salt into a smooth puree. Coarsely crush the
  peppercorns with a mortar and pedestal or blender. Combine in a flat
  dish with the coriander, and lime juice. Rub the mixture well into
  the chicken on all sides, cover and refrigerate overnight or at least
  one hour.
  BBQ chicken over glowing coals, turning about every 5 minutes, until
  chicken is no longer pink and the skin is crisp.
  Garnish with tomatoes and curls of scallions. Serve with a salad of
  cucumber, scallions and tomatoes, seasoned with lime and salt.