Marinated Grilled Chicken Breasts

Ingredients

• ¾ cup olive oil
• ¾ cup white wine
• 1 tablespoon plus one teaspoon grated fresh ginger
• 2 ½ teaspoons ground coriander
• 2 ½ teaspoons ground cumin
• 1 tablespoon plus one teaspoon Dijon mustard
• Freshly ground black pepper to taste
• 10 whole boneless chicken breasts, halved
• Black-bean-and-mango-pineapple salsa (see recipe)
• Sprigs of fresh cilantro for garnish

Twelve servings

Preparation

1. Combine the oil, wine, ginger, coriander, cumin, mustard and pepper. Blend well.
2. Put chicken breasts in a glass or ceramic baking dish. Pour 1 1/4 cup of the marinade over them, making sure all the pieces are coated. Marinate at room temperature for 2 hours, turning the chicken pieces a few times to coat well. Refrigerate the remaining marinade.
3. Remove the chicken from the marinade and discard what’s left in the dish. Grill the chicken over medium heat, basting with the reserved marinade, until cooked through, 4 to 6 minutes.
4. Spread the salsa on a serving platter and arrange the chicken on top. Decorate with sprigs of cilantro.