Thai Chicken

I have grown to love chicken (yes, there was a time where it totally grossed me out), but it can get pretty boring if you're not careful. I came across a recipe for thai chicken legs while perusing through smitten kitchen and fudged it a bit to fit with what I had my own kitchen (and to incorporate garlic scapes, of course!)...and wow. It's de-lish.


Ingredients
2 boneless, skinless chicken breasts (cut in half lengthwise)
1/8 cup soy sauce
3 tbsp. hoisin sauce
1/4 cup vegetable oil
5 cloves garlic
1/4 cup garlic scapes
1-2 tbsp. coriander seeds
1 tsp. salt
1 tsp. black pepper


Directions
1. In a large freezer bag, combine the vegetable oil, soy sauce and hoisin sauce. Close bag and shake to combine.
2. Mince the garlic and thinly slice the garlic scapes. Add to the sauce mixture.
3. Crush the coriander seeds with a mortar and pestle. This allows you to crush it as small as you like, though I chose not to crush them too finely. I like the texture.

4. Add the seeds, as well as the salt and pepper, and add to the sauce mixture.
5. Close the bag again and shake well to combine. The sauce will be pretty thick.
6. Add the chicken to the bag and rub to cover with marinade.
7. Place in refrigerator, cover with foil and marinate at least three hours or overnight. Turn the chicken over and move it around in the bag every so often to allow it to marinate evenly.


8. Preheat the oven to 450 degrees. Lightly grease a baking dish just large enough to fit the chicken breasts.
9. Place the chicken breasts in the dish and top with any extra marinade.

10. Cover and bake for 25 minutes.
11. Let stand for 10 minutes to allow any juices to re-distribute and to allow sauce to thicken a little.