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Ginger-Coconut Chicken

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An exotic dish from Asia that gives a pleasant punch to a basic chicken breast.

Preparation Time 10 min | Cooking Time 20 min | 4 servings

Ingredients

1 tablespoon yellow split peas
1 teaspoon coriander seeds
2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup "lite" coconut milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 (4 ounce) boneless, skinless chicken breast halves, trimmed

Steps

Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes.
Transfer to a plate to cool for 3 to 5 minutes.
Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish.
Add chicken and turn to coat.
Cover and refrigerate for at least 30 minutes or overnight.
Preheat broiler.
Coat a broiler-pan rack with cooking spray.
Place the chicken (including marinade) on the rack over the broiler pan.
Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.