Grilled Garlic and Coriander Chicken

This is a recipe with Biblical ingredients. It is simple to make and good for a Shabbat dinner in the summer. You can make it several hours ahead and serve it at room temperature with a good tabbouleh salad. Coriander was thought to be the Biblical manna in the desert.


  • 3 boned and skinned chicken breasts, halved
  • 2 cloves garlic, peeled and diced
  • Salt and freshly ground pepper to taste
  • Juice of 1 lime
  • 1/4 cup good extra-virgin olive oil
  • 1 cup chopped fresh coriander


  1. Place the chicken in a glass Pyrex dish.
  2. Rub with the garlic and season with salt and pepper to taste.
  3. Dribble the lime juice and the olive oil over the chicken.
  4. Sprinkle with the coriander and let sit in the refrigerator covered for several hours.
  5. Cook on an outdoor grill several minutes on each side.
  6. When browned, serve or let sit until ready to serve at room temperature.

Yield: 6 servings

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