Saffron Thai Grilled Chicken

• 2 whole boneless, skinless chicken breasts, split
• 1 tablespoon white peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon New Mexico Chili powder
• 1 teaspoon turmeric
• 1 tablespoon sea salt
• 6 to 7 cloves garlic, peeled and minced
• 1/4 cup cilantro leaves and stems, finely chopped
• 1 cup unsweetened coconut milk
• 2 tablespoons vegetable oil

1. Poke holes in the chicken with the tines of a fork and set aside.
2. Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes.
3. Grind the spices in an electric coffee grinder or with a mortar and pestle.
4. In a large bowl, combine the ground spices with the remaining ingredients.
5. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
6. Heat the grill.
7. Remove the chicken from the marinade.
8. Brush the grill with oil.
9. Grill the chicken for 5 minutes.
10. Turn and baste with sauce.
11. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

chicken breasts, white peppercorns, coriander seeds, fennel seeds, new mexico, turmeric, salt, garlic, cilantro, unsweetened coconut milk, vegetable oil

Taken from cooking.nytimes.com/recipes/8288 (may not work)