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South Asian Grilled Chicken

Thai Grilled Coriander Chicken (2) [1]Serves 4-6
Free of: Gluten and all top allergens



Sweet & Spicy Dipping Sauce



  1. Place coriander seeds, peppercorns, garlic, salt and oil in a large mortar and pound with a pestle until a paste forms. (Or pulse ingredients for 1 minute in a spice grinder or mini-chopper until combined.)
  2. Rub paste over cut-up chicken to coat. Marinate for 2-4 hours in the refrigerator.
  3. Meanwhile, make the dipping sauce: combine rice wine vinegar and honey in a small saucepan. Bring to a boil over medium heat and then simmer over low heat for 2-3 minutes, stirring occasionally. Add remaining ingredients and simmer for an additional 2 minutes. Set aside and cool.
  4. Pre-heat barbecue or broiler on high. Cook chicken on both sides for 6-8 minutes or until juices run clear when cut with a knife.
  5. Transfer chicken to a serving platter garnished with fresh coriander leaves.Pour dipping sauce into small individual bowls and serve.

Recipe by Simon Clarke

Food photography by Chris Gonzaga

From Allergic Living magazine.
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