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

Instructions

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.