Grilled Coriander Chicken W/ Cilantro Pesto

• Marinade
• 2 Tbs coriander seeds
• 1 Tsp cumin seeds
• 2 tsp peppercorns
• 8 garlic cloves
• 2-inch piece of ginger peeled and sliced
• 3 tbs olive oil
• 1/4 cup water
• 1 tbs cayenne pepper
• 2 tbs fresh lemon juice
• 2 tsp salt
• 1/2 cup cilantro chopped

1. 1. For Marinade: Heat s small skillet over medium heat. Add coriander, cumin, peppercorns, and stir constantly until fragent about 1-2 minutes. Trasfer to a spice grinder and grind to a fine powder.
2. 2. In a blender or food processor, combine the ground spices, garlic, ginger, olive oil, water, cayenne, lemon juice, and salt. Process to a paste. Add 6 chicken breasts and thoroughly coat. Refrigerate at least 4 hrs or overnight.
3. 3. Remove the chicken from the frig for 30 minutes before cooking. Bake chicken for 15 minutes at 375'. Then grill another 5-8 minutes for each side.
4. Make sure to serve with cilantro pesto and warm pita bread.

marinade, coriander seeds, cumin seeds, peppercorns, garlic, ginger, olive oil, water, cayenne pepper, lemon juice, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-coriander-chicken-w-cilantro-pesto-1203250 (may not work)