Submitted by: Jessica Cunha
Original Recipe Found Here: Grow, Eat, Cook by Willi Galloway
- Four 8-oz boneless, skinless chicken breasts
- 3 Tbs green coriander seeds (harvest from your own Cilantro plants if you can!)
- 1 garlic clove, minced
- 1 hot chile, such as serrano, seeded and minced
- 1 tsp lemon zest
- 2 Tbs white wine vinegar
- 1/4 c extra-virgin olive oil
Rinse chicken breasts under cool water and pat dry with paper towel.
Crush the criander seeds with the back of a knife and place in a resealable plastic bag, along with the garlic, chile, lemon zest, vinegar and oil. Seal the bag and shake to mix the ingredients well.
Open the bag, add the chicken, then re-seal and shake until the chicken is well coated. Marinate for 1 hour at room temperature, shaking and turning the bag occassionally.
Preheat the broiler to high, or an outdoor grill to medium-high heat. If using the broiler, position the rack 4 inches below the heating elements. Place chicken on a foil-lined baking sheet and broil until browned on both sides (4-6 minutes per side, depending on how thick the chicken is). If using the grill, place chicken on rack and cook on medium-high heat, 4-6 minutes per side (again, depending on the thickness of the chicken). In both cooking methods, allow the chicken to rest 5 minutes under loose foil before serving.