SAFFRON THAI GRILLED CHICKEN

SAFFRON THAI GRILLED CHICKEN image

Number Of Ingredients 12

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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
¼ cup cilantro leaves and stems, finely chopped
1 cup unsweetened coconut milk
2 tablespoons vegetable oil

Steps:

PREPARATION 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,