6 (8 ounce) boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1/2 tablespoon chopped garlic
1/4 bunch fresh cilantro, chopped
1/2 cup red wine vinegar
1 teaspoon salt
1 teaspoon coriander
1 tablespoon chili powder
1 tablespoon crushed red chiles
2 cups vegetable oil
1 tablespoon Cajun spice
4 tablespoons butter, melted
Place chicken in nonreactive container and set aside.
In large mixing bowl, combine Dijon mustard, garlic, cilantro, red
wine vinegar, salt, coriander, chili powder, red chiles and
vegetable oil. Mix well. Pour marinade over chicken, cover and
refrigerate six hours.
Remove chicken from marinade and sprinkle with Cajun spice. Grill
over white-hot coals, occasionally basting with butter, until cooked
through. Serve immediately.