Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Coriander seeds
1/4 ts Aniseed
1/2 c Honey, pref mesquite
1/4 c Lemon juice
3 tb Orange juice
3 tb Lime juice
2 md Scallions, finely chopped
1 ts Thyme, finely chopped
1 ts Rosemary, finely chopped
1 ts Sage, finely chopped
6 Chicken breast halves
-skinned and boned
-about 5oz each
-pounded to 1/2" thickness
Salt and pepper to taste

1. In a small skillet, toast the coriander and aniseed over moderate
heat, tossing until fragrant, about 4 minutes. Transfer to spice
grinder and grind to a powder. In a large nonreactive dish, whisk the
honey, juices, scallions, herbs, and the spice mixture. Add the
chicken to marinate and turn to coat. Let stand at room temperature
for 30 minutes.

2. Light a grill or heat a cast-iron skillet, preferably ridged, over
moderately high heat. Remove the chicken from the marinade and add
salt and pepper to taste. Grill or sear the chicken in batches, if
necessary, for about 4 minutes, or until opaque around the edges.
Turn and cook for about 3 minutes longer, or until opaque throughout.
Brush chicken occasionally with marinade while grilling. Transfer to
a platter and serve.

Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95

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