"Easy Grilled Chicken" Recipe

Bruce Fischer · September 2005

I tried Peter Estern's "Easy Grilled Chicken" (from the recipe section). Although I think the word "easy" is a little bit of an exageration, the chicken did turn out great.
A big part of the reason I would not call this "easy", is the roasting and grinding of the coriander. The seeds I used had been, unopened, in our cupboard for almost a year (I've never used coriander in anything before). I don't know if they lose their flavor after all that time, but I could not identify any special flavor that they added to the dish.
So. I'm wondering if the recipe wouldn't be easier, without losing much, (if anything), if the whole/roasted/crushed coriander were replaced (with powdered coriander, or maybe some raging river). This is getting really long, but I did want to stress that the chicken was really good, I'm just a really lazy cook, and look to cut corners wherever I can.

Nature Boy · September 2005

badbluffer,
Coriander seed, when fresh, has a lemony aroma when crushed. I have never seen any pre-ground coriander seed that smelled or tasted anything like fresh ground coriander seed. This is one of the reasons we started Dizzy Pig...so folks could taste the coriander again![p]Personally, I would not toast the seed, as you will be toasting it when the meat cooks. just my opinion, but most spices lose a little flavor and change character when cooking, so cooking it twice just digs you a bit into a hole. Buy some fresh seed and give it a go again![p]As far as the Raging River....well, that is good on chicken just like it is! hehe.
Happy cookin toya!
Chris

Basscat · September 2005

badbluffer,
Haven't tried that particular recipe, but personally, I decided, after several months of trying to figure out rubs of my own, that the small commercial rubs (I tend towards the Dizzy Pig line, but I'm sure others are [at least nearly:] as good...) were better able to provide me with fresh and flavorful combinations than I could create with limited time, experience, and grocery store herbs. Like your year-old coriander, I don't go through the individual ingredients fast enough that they will stay fresh, and the guys competing and selling the stuff have put in the time and garnered the opinions of judges and others such that it's worth my money to buy their concoctions rather than try to reinvent the wheel with inferior ingredients. I think you're on the right track! ) Just my $.22 cents worth.....
Basscat

"Easy Grilled Chicken" Recipe

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