Grilled Spiced Chicken

2 tbsp white peppercorns
1 tbsp coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tbsp tamari or soy sauce
2 tbsp EVO oil
1 tsp kosher salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 pounds)
2 chicken leg quarters (about 1 1/2 pounds)
Cooking spray

Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat, then cook 1 minute or until toasted. Place peppercorns and coriander seeds in a grinder, and process until finely ground. Combine the pepper mixture, and next 4 ingredients (through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray, and grill on each side until chicken is done. Discard skin. Heating spices is a good way to release their hidden flavors.