Prep Time: 10 minutes
Marinating Time: 4 hours
Grilling Time: 8 to 12 minutes
Makes 6 servings

Marinade
3       tablespoons vegetable oil
2       tablespoons ground coriander
2       tablespoons minced lemongrass
2       tablespoons fresh lime juice
1       tablespoon fish sauce
1-1/2    teaspoons minced fresh ginger
1          teaspoon ground cumin
1          teaspoon freshly ground black pepper
1/2       teaspoon kosher salt
1/2       teaspoon granulated sugar
 
6          boneless, skinless chicken breast halves, about 6 ounces each
            Vegetable oil

1. In a medium bowl combine the marinade ingredients.

2. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a shallow dish, and refrigerate for about 4 hours, turning occasionally.

3. Remove the chicken from the bag and discard the marinade. Lightly brush the chicken with oil. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Remove from the grill and serve warm.