We especially love chicken, splatchcocked (backbone removed and flattened), and cooked with this marinade, but it's also very good on shrimp. Whenever we cook with it, we cook twice as much food as we need for one meal, so we can use the leftovers in an oriental-style salad the next day.
If you're really feeling brave, add a splash of siracha (oriental garlic hot sauce) to the food processor. This marinade is great as is, but the hint of hot just makes it better!
1 pod of garlic (about 10 cloves)
1 large bunch cilantro
1 tsp coriander seed
1 tsp white pepper corns
1 tsp kosher salt
1/4 cup soy sauce
1/4 cup fresh-squeezed lime juice
Dash of sesame oil
Dash of fish sauce
Heat the coriander seeds and white peppercorns in a heavy skillet until they begin to smoke and crackle. Keep moving them so they don't burn. Remove from heat, and grind them in a spice grinder, or coffee grinder reserved for spices only.
Combine all ingredients in a food processor, and process until it makes a smooth, green liquid. Put the meat into a Ziploc freezer bag, and massage to distribute the liquid equally over the meat. Marinate 2 hours for fish and shellfish or overnight for chicken, beef or pork...the taste just gets better!