SAFFRON THAI GRILLED CHICKEN

Saffron Thai Grilled Chicken image

Provided by Molly O'Neill

Time 1h20m

Yield Four servings

Number Of Ingredients 11

Ingredients

2 whole boneless, skinless chicken breasts, split
1 tablespoon white peppercorns
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon New Mexico Chili powder
1 teaspoon turmeric
1 tablespoon sea salt
6 to 7 cloves garlic, peeled and minced
1/4 cup cilantro leaves and stems, finely chopped
1 cup unsweetened coconut milk
2 tablespoons vegetable oil

Steps:

Poke holes in the chicken with the tines of a fork and set aside.
Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 489 milligrams, Sugar 0 grams, TransFat 0 grams