Ingredients:
4 boneless skinless chicken breasts
salt and pepper
3 garlic cloves, minced
3 lemons, juice and zest of
1 jalapenos or 1 red chili peppers, seeded and finely chopped
4 tablespoons honey
3 -4 tablespoons coriander seeds or 2 tablespoons ground coriander
Directions:
Start off by putting the coriander seeds in a skillet over high heat. Toast for a few minutes until the seeds begin to release a pleasant aroma. Crush the seeds in a grinder, with a mortar and pestle, or with the back of thick knife.
Measure out 2 tablespoons of the ground coriander and place into a resealable bag or non reactive dish. Add in the garlic, lemon zest, minced peppers, lemon juice and honey.
Prepare the chicken breasts with a light dusting of salt and pepper and place in the marinade. Marinate for a minimum of 3 hours or up to 24 hours.
Preheat oven to 400 degrees. Place the chicken breasts skinned side up into a roasting pan. Cover with the marinade. Cover dish with foil or lid and bake 20 minutes. Remove foil or lid and baste the chicken breasts with the glaze at the bottom of the pan. bake and additional 18-20 minutes until the chicken is tender and juices run clear. Give a final baste and serve.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.