A flavorful and easy-to-make Thai-inspired chicken dish perfect for weeknight dinners.
Lightly crush the coriander and cumin seeds using a mortar and pestle.
Crushing the seeds releases their essential oils, enhancing the flavor of the marinade.
In a mixing bowl, combine the crushed seeds, ground cumin, minced ginger, chopped cilantro, lime zest, lime juice, soy sauce, canola oil, black pepper, and salt.
Ensure all ingredients are well mixed to create a uniform marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Turn to coat evenly.
For best results, let the chicken marinate for at least 1 hour or overnight in the refrigerator.
Preheat a grill pan over medium heat.
Ensure the pan is hot before adding the chicken to achieve a good sear.
Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
Removing excess marinade prevents burning during cooking.
Cook the chicken on the grill pan for about 5-6 minutes per side, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the grilled chicken with a garnish of fresh cilantro and lime wedges.
Adding a fresh garnish enhances the presentation and flavor of the dish.
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