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