Title: Grilled Coriander-Honey Chicken
Categories: T v f n, Gourmet mag
Yield: 6 Servings

2 Boneless chicken breasts --
Skin on
6 tb Soy sauce
1 tb Honey
1 tb Ground coriander seed
2 Cloves garlic -- mashed
2 ts Fresh ginger root -- finely
Grated
1/4 ts Turmeric
1/4 ts Cayenne
1 Hot Sweet-and-Sour Peanut
Sauce -- see recipe

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.

Posted to MC-Recipe Digest V1 #152

Date: Sun, 14 Jul 1996 14:29:28 -0700 (PDT)

From: PatH

Recipe By : Gourmet Magazine (broadcast 07/11)