Ingredients Jump to Instructions ↓

  1. 2 Boneless skin-on chicken breasts

  2. 6 tablespoons 90ml Soy sauce

  3. 1 tablespoon 15ml Honey

  4. 1 tablespoon 15ml Ground coriander seed

  5. 1 Garlic clove - (to 2) - mashed to a paste

  6. 2 teaspoons 10ml Finely-grated peeled fresh gingerroot

  7. 1/4 teaspoon 1 1/3ml Turmeric

  8. 1/4 teaspoon 1 1/3ml Cayenne - or to taste

  9. Hot Sweet-And-Sour Peanut Sauce - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Hot Sweet-And-Sour Peanut Sauce" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. This recipe yields 6 servings.


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