Grilled Chicken With Coriander And Chili - cooking recipe

Ingredients

8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs)
CORIANDER AND CHILI PASTE
2 teaspoons coriander seeds (or cilantro seeds)
4 small fresh red Thai chile, chopped coarsely
1 teaspoon ground cumin
2 whole cloves
2 cardamom pods, bruised
1/4 teaspoon ground turmeric
10 cm stick lemongrass (3.94 inches or 20 g or .7 oz. wt.)
2 medium brown onions (300 g or 10 oz. wt., chopped coarsely) or 2 medium yellow onions (300 g or 10 oz. wt., chopped coarsely)
4 garlic cloves
1/3 cup lime juice (80 ml)
2 teaspoons coarse salt
2 tablespoons peanut oil

Preparation

MAKE CORIANDER AND CHILI PASTE:
Blend or process ingredients until mixture forms a smooth paste.
MARINATE CHICKEN THIGHS:
Pierce chicken all over with a sharp knife. Combine chicken and paste in a large bowl. Rub paste into cuts.
Cover. Refrigerate overnight.
COOK CHICKEN:
Cook chicken, covered in heated, oiled grill pan, 5 minutes.
Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
Serve chicken, if desired, with thin rice noodles and lime wedges.