Szechuan Pepper Baked Chicken
Prep Time: 10 minutes
Cook Time: 43 minutes
Total Time: 53 minutes
6 bone-in chicken half-breastss
1 tablespoon Szechuan pepper
1 tablespoon Ancho powder
2 tablespoons coriander seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 tablespoon finely minced orange peel
3/4 cup chopped fresh cilantro
6 large garlic cloves
1 teaspoon sesame oil
1/4 cup soy sauce
Heat the coriander and Szechuan pepper over a med-high heat until fragrant (about two minutes), stirring so they don't burn. Combine the spices and salt in a blender or spice grinder and blend for thirty seconds. Add the orange peel, cilantro, garlic and sesame oil, blending for about 30 seconds. This makes a potent spice paste that you can keep in your refrigerator for up to a week.
Brush the chicken breasts with soy sauce and rub generously with the spice paste. Allow to marinade for 2 to 6 hours.
Bake the chicken at 400°F, basting occasionally with pan juices, until it is fully cooked (about 25 minutes).