Ingredients

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

Preparation

  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. 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. 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.

Make sure to serve with cilantro pesto and warm pita bread.