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Grilled Coriander Chicken Breasts

We are used to the taste of coriander (cilantro) in Mexican food where the leaves are often used to season and garnish a multitude of dishes, but the seeds can also be ground to produce a pungent and wonderful flavor. Here is a simple coriander grilled chicken breast to serve as a sandwich on toasted pita bread, or as an entree with stir-fried vegetables and basmati rice.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4   Boneless skinless chicken breast halves
1 cup 237mlOlive oil
1   Onion - finely diced
1 tablespoon 15mlPaprika
1 tablespoon 15mlGround coriander seeds
1 tablespoon 15mlGranulated garlic
1 tablespoon 15mlFreshly-ground black pepper
1 teaspoon 5mlSalt

Recipe Instructions

Flatten the chicken breasts to approximately 1-inch thick and place in a Ziplock bag with the marinade ingredients for 4 hours.

Preheat your grill for 5 minutes and place the chicken over the hottest part. Let the flames come in contact with the meat to brown but not burn. Cook for 5 minutes and turn.

Do the same with the other side. Check for doneness. If the chicken needs to cook some more, turn the heat down to low or move the chicken to a warming rack.

This recipe yields 4 servings.

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