This recipe is also in my cookbook, Cooking for the Specific Carbohydrate Diet 2nd Edition, page 156.If it's not summer by you, or you don't have a grill, you can cook the chicken at a broil setting in your oven: broil the chicken thighs for 8 to 10 minutes on each side.I usually have whole coriander seeds on hand, and then grind them about halfway to powder consistency. This gives the chicken a bit of a crunch once it's grilled. If you prefer no crunch, grind the coriander and the other whole spices to a powder for a smooth paste. Whole spices are more potent than pre-ground spices, but it means a bit more work on your part. You can use a mortar and pestle or a spice grinder (coffee bean grinder) to grind the whole spices into a powder. Or just use the pre-ground versions.
8garlic clovessmashed and peeled
2tablespoonsground corianderoptions (I don't always have this and it still comes out great!)