Penang-style baked chicken

serves 6-8,

Ingredients

6 boneless, skinless chicken breasts

For the marinade:
1 Tbsp ground coriander
2 scallions, roughly chopped
1 Tbsp grated ginger (or ginger paste)
1 Tbsp chili paste with garlic
2 Tbsp reduced sodium soy sauce
1 Tbsp dark soy sauce
2 Tbsp black vinegar
2 Tbsp agave nectar
1 Tbsp granulated sugar
1 Tbsp lime juice
1 tsp kosher salt

For the dipping sauce:
2 Tbsp Worcestershire sauce
1 Tbsp dark soy sauce
1 Tbsp sugar
2 tsp lime juice
1 tsp Colman's Mustard (or other hot English mustard powder)
Small pinch of mild red pepper flakes

Directions

Trim the chicken breasts, and with a sharp knife, score each one 3 or 4 times across the top. Place in a ziploc bag, and set aside.

In a small bowl, mix all of the marinade ingredients. Pour the marinade into the bag with the chicken. Close the bag (remove as much air as possible), and refrigerate for at least 4 hours or overnight.

Preheat the oven to 425°F, and allow the chicken to come to room temperature while the oven is preheating. Arrange the chicken pieces with the top (scored side) down on a rimmed baking sheet; I line mine with a Silpat (silicone liner) to make cleanup easier.

Bake for 12 minutes, then turn the chicken and bake for 12-15 minutes more (depending on the thickness of the chicken).

While the chicken is in the oven, whisk together all of the dipping sauce ingredients and pour into a serving bowl.

Remove the chicken from the oven, and let cool for 10 minutes. Slice into thick slices, and arrange on a serving platter with the dipping sauce. Serve warm, at room temperature or cold.