Chicken Exotica

Name: Chicken Exotica
Ingredients: 2 cups plain yogurt; 1 tablespoon grated fresh ginger; 1 tablespoon minced garlic; 1/3 cup fresh lime juice; 2 tablespoons paprika; 2 tablespoons kosher salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon black pepper; 1 teaspoon ground allspice; 1 teaspoon mustard seeds; 1 teaspoon honey; 4 whole boneless, skinless chicken breasts (8 to 10 ounces each); 1/4 cup olive oil; 1 medium onion, cut lengthwise into 1/4-inch-wide strips; 1 red bell pepper, cut lengthwise into 1/4-inch-wide strips; Pinch each of kosher salt and black pepper; 1 cup Mutha Sauce (page 165); 2 tablespoons chopped fresh cilantro

20 ingredients

16 steps

Ingredients

2 cups plain yogurt
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1/3 cup fresh lime juice
2 tablespoons paprika
2 tablespoons kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon ground allspice
1 teaspoon mustard seeds
1 teaspoon honey
4 whole boneless, skinless chicken breasts (8 to 10 ounces each)
1/4 cup olive oil
1 medium onion, cut lengthwise into 1/4-inch-wide strips
1 red bell pepper, cut lengthwise into 1/4-inch-wide strips
Pinch each of kosher salt and black pepper
1 cup Mutha Sauce (page 165)
2 tablespoons chopped fresh cilantro

Directions

1

Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey.
2

Set aside.
3

Make slits 3 to 4 1/2 inches long on the top side of each chicken breast.
4

Spread the breasts out in a shallow nonreactive pan.
5

Cover with the marinade, and marinate at least overnightthey just get better and better the longer you soak themeven up to 48 hours.
6

Make the topping.
7

Swirl the olive oil into a skillet and heat over medium-high.
8

Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce.
9

Cook a little longer, til thickened.
10

Set aside.
11

Build a medium coal bed in your grill.
12

Position the breaststop side down firstand grill for 5 to 6 minutes.
13

Then flip them over and cook them for another 5 to 6 minutes, or til done.
14

Brush with the remaining Mutha Sauce right before taking them off the grill.
15

This gives them a nice rosy finish.
16

Mound a spoonful of the topping on each breast, sprinkle with cilantro, and serve.