Grilled Coriander-Honey Chicken

Recipe Ingredients

2		Boneless skin-on chicken breasts
6 tablespoons	90ml	Soy sauce
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Ground coriander seed
1		Garlic clove - (to 2) - mashed to a paste
2 teaspoons	10ml	Finely-grated peeled fresh gingerroot
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Cayenne - or to taste
		Hot Sweet-And-Sour Peanut Sauce - see * Note

Recipe Instructions

* Note: See the "Hot Sweet-And-Sour Peanut Sauce" recipe which is included in this collection.

Cut each breast half crosswise into 2 pieces and cut 2 parallel diagonal slits on the meat-side of each breast, cutting all the way through to the bone but being careful not to cut through an edge. In a large bowl whisk together the soy sauce, the honey, the coriander seed, the garlic, the gingerroot, the turmeric and the cayenne, add the chicken, turning it to coat it with the marinade, and let it marinate, turning it occasionally, at room temperature for 1/2 hour or covered and chilled for 1 hour.

Grill the chicken skin-sides down, turning it once and basting it with the marinade, for 12 to 15 minutes, or until it is golden brown and cooked through. Transfer chicken to a platter and serve it with the Hot Sweet-And-Sour Peanut Sauce.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8671)

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