Broiled Chicken Breasts Oriental Style

• 4 skinless, boneless chicken breasts, about 6 ounces each
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons freshly grated ginger
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• 1 pinch cayenne pepper to taste
• 1 teaspoon ground coriander
• salt to taste
• 2 tablespoons melted butter
• 2 tablespoons freshly chopped coriander

1. Place in a small mixing bowl the olive oil, lemon juice, ginger, cumin, turmeric, cayenne pepper, ground coriander and salt.
2. Using a wire whisk, blend well.
3. Place the chicken breasts in a shallow baking dish large enough to hold them in one layer.
4. With a pastry brush, coat each piece on both sides with all the marinade.
5. Cover the dish with plastic wrap, and let stand for 10 to 15 minutes.
6. Meanwhile, preheat the broiler to high.
7. Remove the chicken from the marinade, and broil in a broiling pan 3 to 4 inches from the source for 4 minutes on the first side.
8. Turn the chicken over, and broil it for 3 to 4 minutes more or until done.
9. Do not overcook.
10. Reduce temperature to 400 degrees.
11. Return the chicken to the baking dish, and add the melted butter to the sauce in the pan.
12. Return to the oven, and bake for 3 minutes.
13. Sprinkle with the fresh coriander, and serve.

skinless, olive oil, lemon juice, ginger, ground cumin, ground turmeric, cayenne pepper, ground coriander, salt, butter, coriander

Taken from cooking.nytimes.com/recipes/1325 (may not work)