Szechuan Pepper Baked Chicken



Prep Time: 10 minutes
Cook Time: 43 minutes
Total Time: 53 minutes
4 servings


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).