Saffron Thai Grilled Chicken


  • 2 whole boneless, skinless chicken breasts, split
  • 1 tablespoon white peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon New Mexico Chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon sea salt
  • 6 to 7 cloves garlic, peeled and minced
  • ¼ cup cilantro leaves and stems, finely chopped
  • 1 cup unsweetened coconut milk
  • 2 tablespoons vegetable oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      270 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 86 milligrams cholesterol; 1093 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Poke holes in the chicken with the tines of a fork and set aside.
  2. Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
  3. Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.

1 hour 20 minutes

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