Instructions: Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.

This recipe yields 2 servings;

can be doubled.

Comments: Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. So serve this dish with slender noodles tossed in a purchased peanut sauce. Finish with coconut ice cream.

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