Grilled Coriander Chicken Breasts
- 4 boneless skinless chicken breast halves
- 1 cup olive oil
- 1 onion finely diced
- 1 tablespoon paprika
- 1 tablespoon ground coriander seeds
- 1 tablespoon granulated garlic
- 1 tablespoon freshly-ground black pepper
- 1 teaspoon salt
Flatten the chicken breasts to approximately 1-inch thick and place in a Ziplock bag with the marinade ingredients for 4 hours.
Preheat your grill for 5 minutes and place the chicken over the hottest part. Let the flames come in contact with the meat to brown but not burn. Cook for 5 minutes and turn.
Do the same with the other side. Check for doneness. If the chicken needs to cook some more, turn the heat down to low or move the chicken to a warming rack.
This recipe yields 4 servings.