| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Gourmet mag, T v f n | 6 | Servings | |
INGREDIENTS
| 2 | Boneless chicken breasts | |
| Skin on | ||
| 6 | T | Soy sauce |
| 1 | T | Honey |
| 1 | T | Ground coriander seed |
| 2 | Cloves garlic, mashed | |
| 2 | t | Fresh ginger root, finely |
| Grated | ||
| 1/4 | t | Turmeric |
| 1/4 | t | Cayenne |
| 1 | Hot Sweet-and-Sour Peanut | |
| Sauce, see recipe |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> Recipe By : Gourmet Magazine (broadcast 07/11)
A Message from our Provider:
“How can a moral wrong be a civil right?”