Grilled Chicken With Coriander And Chili

• 8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs)
• CORIANDER AND CHILI PASTE
• 2 teaspoons coriander seeds (or cilantro seeds)
• 4 small fresh red Thai chile, chopped coarsely
• 1 teaspoon ground cumin
• 2 whole cloves
• 2 cardamom pods, bruised
• 1/4 teaspoon ground turmeric
• 10 cm stick lemongrass (3.94 inches or 20 g or .7 oz. wt.)
• 2 medium brown onions (300 g or 10 oz. wt., chopped coarsely) or 2 medium yellow onions (300 g or 10 oz. wt., chopped coarsely)
• 4 garlic cloves
• 1/3 cup lime juice (80 ml)
• 2 teaspoons coarse salt
• 2 tablespoons peanut oil

1. MAKE CORIANDER AND CHILI PASTE:
2. Blend or process ingredients until mixture forms a smooth paste.
3. MARINATE CHICKEN THIGHS:
4. Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
5. Cover. Refrigerate overnight.
6. COOK CHICKEN:
7. Cook chicken, covered in heated, oiled grill pan, 5 minutes.
8. Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
9. Serve chicken, if desired, with thin rice noodles and lime wedges.

chicken, coriander, coriander seeds, fresh red thai chile, ground cumin, cloves, cardamom pods, ground turmeric, brown onions, garlic, lime juice, coarse salt, peanut oil

Taken from www.food.com/recipe/grilled-chicken-with-coriander-and-chili-328292 (may not work)